Sauce Ravigote, chaude (Hot Ravigote Sauce)

Ingredients

• 4 boned anchovies
• 2 French gherkins
• 1 shallot
• 2 oz. parsley
• 2 oz. tarragon
• 2 oz. chervil
• 2 oz. butter
• 1 gill cream
• 5 yolks of eggs
• 1 tablespoonful bechamel (No. 202)
• salt, pepper, and cayenne

Method

1. 1

   Peel the shallot, blanch the parsley and other herbs, put these, together with the anchovies and gherkins, in a mortar and pound well.

2. 2

   Rub through a fine sieve, put the pulp in a small stewpan, stand it in the bain-marie, stir in with a whisk the sauce (bechamel), let it get quite hot, then add by degrees the butter and cream, also the yolks of eggs one at a time.

3. 3

   Stir until the sauce begins to thicken, season with pepper, salt, and a pinch of cayenne.

4. 4

   Add a few drops of spinach greening if not green enough.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 126. The excerpt below is the record exactly as published.

1 gill cream, ^ oz. lobster coral, salt and pepper. Melt the butter in a stewpan, stir in the flour, let it cook a few minutes without taking colour. Moisten with the wine and fish stock. Stir until it boils, then add the anchovy essence, meat glaze, and grated cheese. Season to taste with pepper and salt, let simmer gently for a few minutes, skim and pass through a fine sieve. Return to a clean stewpan. Let it come to a boil. Work in the cream and lobster coral or lobster butter. Keep hot, but do not let it boil again. Serve with dressed fish — salmon, turbot, soles, or lobster. 214. Sauce Ravigote , chaude (Hot Bavigote Sauce). — 4 boned anchorites, 2 French gherkins, 1 shallot, 2 oz. parsley, tarragon, and chervil, 2 oz. blotter, \ gill cream, 5 yolks of eggs, 1 tablespoonful bechamel (No. 202), salt, pepper, and cayenne. Peel the shallot, blanch the parsley and other herbs, put these, together with the anchovies and gherkins, in a mortar and pound 172 THE NEW CENTURY COOKERY BOOK well. Eub through a fine sieve, put the pulp in a small stewpan, stand it in the bain-marie, stir in with a whisk the sauce (bechamel), let it get quite hot, then add by degrees the butter and cream, also the yolks of eggs one at a time. Stir until the sauce begins to thicken, season with pepper, salt, and a pinch of cayenne. Add a few drops of spinach greening if not green enough. This sauce is excellent with green artichokes, asparagus, salmon, trout, &c. If the sauce is prepared on the open fire great care must be taken so as not to let it come to the boil. 215. Sauce Anchois. — Warm up half a pint of bechamel or Hollandaise sauce (No. 208), and stir in one teaspoonful of anchovy essence. 216. Sauce an Vin Blanc ( White Wine Sauce). -Some fish liquor ( fumet de poisson : if the sauce be used for fish), ^ pint white stock, 1 gill white icine, J oz. flour, 2 oz. butter

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