Ravigote Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 52. The excerpt below is the record exactly as published.
Ravigote Sauce Take equal quantities of white wine and stock and reduce. Season with chopped tarragon, chervil and chives, some lemon-juice, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.