Sauce Ravigote (hot)

Ingredients

• half a pint of consomme
• half a teaspoonful of vinegar
• a very little green garlic
• the same of tarragon-leaves
• the same of chervil
• half an ounce of flour
• the same of butter

Method

1. 1

   Boil the consomme with vinegar and herbs for ten minutes, drain the herbs, chop finely.

2. 2

   Mix flour and butter, add to the consomme, stir until boiling, skim, add herbs, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 18. The excerpt below is the record exactly as published.

the same of chervil and of parsley all chopped fine, a little salt and pepper, and, just before serving, two tablespoonfuls of vine- gar. in. Sauce Ravigote (hot). Put into a sauce- pan half a pint of consomme (stock, Art. i), half a teaspoonful of vinegar, a very little green garlic, and the same of tarragon-leaves and chervil. Boil ten minutes, drain your herbs, press all moisture from them with a cloth, and then chop them very fine. Put on a table half an ounce of flour, and the same of butter

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