Ravigote Sauce

Ingredients

• Melt four tablespoons butter
• one half cup onion
• one cup of Bechamel Sauce
• one tablespoon minced
• one tablespoon pounded
• one tablespoon parsley
• one tablespoon thyme

Method

1. 1

   Add to Bechamel Sauce, strain and serve after reheating.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 49. The excerpt below is the record exactly as published.

one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice. Port Sauce To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine. Ravigote Sauce Melt four tablespoons butter ; add one half cup onion. Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating. 126 zowney's cook book Sorrel Sauce To Hollandaise Sauce add one cup washed and chopped sorrel. Shrimp Sauce 1 cup butter 1 teaspoon salt J cup flour \ teaspoon pepper 11 cups hot water 2 egg yolks I cup shrimps Melt butter ; add flour. When well blended, add hot water, cook thirty minutes ; add seasonings and pour on to the slightly beaten yolks of eggs ; add shrimps broken in pieces and serve. Sauce Supreme To White Saace made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine. Soubise Sauce To Hollandaise Sauce, add one cup finely chopped cooked and seasoned onion. Sauce Tartare To one cup of mayonnaise dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives. Tomato Sauce 4 tablespoons butter 1 tablespoon parsley 2

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