Ravigote Sauce

Ingredients

• four table-spoonfuls of butter
• three scant table-spoonfuls of flour
• three peppercorns
• half a good-sized onion
• a slice of carrot
• a bit of mace
• a bay leaf
• a sprig of parsley
• a sprig of thyme
• a cupful of cream
• two cupfuls of chicken stock
• a table-spoonful of chopped parsley
• a slight grating of nutmeg
• salt and pepper
• salt and pepper

Method

1. 1

   Rub together the flour and three tablespoons of the butter, and add all the other ingredients except the cream, chopped parsley, and the remainder of the butter.

2. 2

   Simmer for half an hour, being careful that there is no burning.

3. 3

   Pound the spoonful of butter and the chopped parsley in a mortar, add it to the sauce, then add the cream.

4. 4

   Adjust seasoning if necessary.

5. 5

   Strain when it boils.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 247. The excerpt below is the record exactly as published.

ravigote sauce. 474 MISS PARLOA'S KITCHEN COMPANION. Ravigote Sauce. For this there will be needed four table-spoonfuls of butter, three scant table-spoonfuls of flour, three pepper- corns, half a good-sized onion, a slice of carrot, a bit of mace, a bay leaf, a sprig of parsley, a sprig of thyme, a cupful of cream, two cupfuls of chicken stock, a table- spoonful of chopped parsley, a slight grating of nutmeg, and salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.