Ravigote Sauce a la Provence

Ingredients

• half a pint of clear stock
• a head of garlic
• a bouquet of mixed herbs
• a dust of white pepper
• a quarter of a pint of tarragon vinegar
• the same quantity of meat glaze
• a piece of butter the size of a pigeon's egg

Method

1. 1

   Make the stock hot, add garlic, mixed herbs, and white pepper; let it reduce, strain, then add tarragon vinegar and meat glaze.

2. 2

   Heat again, reduce, pass through a tammy, stir in chopped tarragon and chervil, and add butter.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 133. The excerpt below is the record exactly as published.

Ravigote Sauce a la Provence. — Take half a pint of clear stock and make it hot, and add to it a head of garlic, a bouquet of mixed herbs, a dust of white pepper; let it reduce, then strain it from the garlic and herbs, add a quarter of a pint of tarragon vinegar, and the same quantity of meat glaze ; put on the fire again and reduce, pass through a tammy, stir in some chopped tarragon and 192 THE housewife's REFEREE chervil, a piece of butter the size of a pigeon's egg

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