Frenchside
Ravigote Sauce
From Culinary jottings, 1885
Green remoulade and ravigote can be colored with parsley juice or spinach.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 53. The excerpt below is the record exactly as published.
chopped shallots anchovies, celery, cress, and sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.