Ravigote Sauce

Ingredients

• one-half pint of stock
• a small quantity of white wine
• about three tablespoons of mixed herbs
• one tablespoon of flour
• one tablespoon of butter
• a small quantity of lemon juice

Method

1. 1

   Pour stock and white wine into a saucepan, add mixed herbs, and simmer for 20-25 minutes.

2. 2

   Mix flour with butter, stir into the sauce, and thicken.

3. 3

   Add lemon juice before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 107. The excerpt below is the record exactly as published.

one tablespoon of butter in a saucepan and add one tablespoonful of flour. When this comes to boil add a pint of chicken broth, one bay-leaf, a clove of garlic, a sprig of parsley, a head of celery, and one tablespoonful of chopped ham. Cook all together for ten minutes. Then strain. Add a teaspoon of beef ertract and cook a few minutes longer. Then add a tablespoon of Madeira wine, salt and pepper to taste. Serve very hot. Do not cook after adding wine. BBOWN SAUOE. Marion Harland, Make as you would white, but substitute boiling water for the milk, and browned flour for white. Add 252 KIRMESS COOK BOOK. a teaspoonful of kitchen bouquet, the juice of one lemon, pepper and salt. SAUCE TARTARE (NO. 1) Marion Harland. Make a pint of mayonnaise dressing. Into this beat a teaspoonful of mustard, a tablespoonful of minced parsley, a teaspoonful, each, of chopped pickle and minced capers, a dozen drops of onion juice. Beat for a minute, and serve in a sauce-boat. BREAD SAUCE. Tested. Boil half an onion, and half a cup of fine white bread crumbs in one pint of milk until the desired consistency. Eemove the onion without breaking it, add one tablespoon of butter, one-half teaspoon of salt, and a dash of white pepper. PARSLEY SAUCE. {ConirihuUd.) To a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil. CIDER SAUCE. Put into a saucepan over the fire one tablesponful of butter and when this begins to bubble stir into it one tablespoonful of flour; cook for one minute, then add slowly one teacupful of highly-seasoned stock; cook for ten minutes, add a cupful of cider, and when it again comes to a boil, strain and serve. This sauce is excellent with boiled ham. SAUCES. 253 GIBLET SAUCE. Contributed. Boil the giblets until tender. Chop them^ but not too fine. Put two tablespoonfuls of butter into a saucepan, with two tablespoonfuls of flour. Add slowly a cupful of the water in which the giblets have been boiled, and a cup and a half of rich milk. Add to this ^he chopped giblets and season with salt and pepper. Serve in sauce-boat. CAULIFLOWER SAUCE. Contributed. To a pint of white sauce add a cupful of boiled chopped cauliflower. Beheat, and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice. RAVIGOTE SAUCE. Oscar, Waldorf-Astoria. Pour one-half pint of stock into a saucepan, with a small quantity of white wine; chop fine some herbs, such as chervil, tarragon, chives and parsley, or what- ever in season, making about three tablespoons in all, and mix them gently twenty or twenty-five minutes. Mix one tablespoon of flour with one tablespoon of batter, then stir this into the sauce and continue slirring them by the edge of the fire until thick. Squeeze a small quantity of lemon juice

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