Ravigotte Sauce

Ingredients

• a gill of white wine
• half as much vinegar
• one pint of ordinary veloute
• one and one-half ounces of shallot butter
• one teaspoonful of chervil
• one teaspoonful of tarragon
• one teaspoonful of chopped chives

Method

1. 1

   Reduce white wine and vinegar by half.

2. 2

   Add veloute, boil gently, and finish with shallot butter and herbs.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 38. The excerpt below is the record exactly as published.

Ravigotte Sauce. Reduce by half, a gill of white wine with half as much vinegar. Add one pint of ordinary veloute, boil gently for a few minutes, and finish with one and one-half ounces of shallot butter and one teaspoonful of chervil, tarragon, and chopped chives. Usually served with boiled poultry. Soubise Sauce. Stew in butter two pounds of finely-minced onions. This stewing of the onions in butter increases their flavor. Now add one-half pint of thickened Bechamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a sieve, and complete the sauce with a few tablespoonfuls of cream and two ounces of butter. STANDARD COOKERY. 51 Soubise Sauce Tomatee. Prepare a soubise as described above, and add to it one-third of its volume of very red tomato puree. Sauce Supreme. Put into a saucepan one and one-half pints of clear poultry stock and one gill of mushroom cooking liquor. Reduce to two-thirds ; add one pint of " poultry veloute " ; reduce again, stirring with a spatula the while, and combine half pint of cream with the sauce, this last being added by degrees. When the sauce has reached the desired consistence, strain through a sieve, and add another gill of cream and two ounces of best butter. Stir with a spoon, from time to time. Venetian Sauce. Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one gill of white wine and tar- ragon vinegar, mixed in equal quantities. Reduce the vine- gar by two-thirds; add one pint of white wine sauce; boil for a few minutes; rub through a sieve, and finish the sauce with sufficient herb juice and one teaspoonful of chopped che

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