Ravigote Sauce, Green, for Salads

Ingredients

• a quarter of a pint of good white sauce or melted butter
• two tablespoonfuls of ravigote butter
• a tea-spoonful of tarragon vinegar
• a few drops of anchovy, and a little salt and pepper
• a table-spoonful of green parsley-leaves

Method

1. 1

   Mix ravigote butter into white sauce, add tarragon vinegar and anchovy.

2. 2

   Mince parsley and stir into the sauce before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1497. The excerpt below is the record exactly as published.

Ravigote Sauce, Green, for Salads, &e. — Make a quarter of a pint of good white sauce or melted butter, stir into it two table- spoonf ids of ravigote butter {sec Ravigote Butter) , and when this is well mixed in add a tea-spoonful of tarragon vinegar and a few drops of anchovy. If the ravigote butter or the herbs necessary for making it are not at hand, take six table- spoonfuls of good white sauce made with cream or milk, add a tea-spoonful of chilli vinegar, a tea-spoonful of Reading or Worcester sauce, a tea.-spoonful of mushroom ketchup, and a little salt and pepper. Pick, scald, and mince a table-spoonful of green parsley-leaves

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