Sauce Ravigotte

Ingredients

• 2oz. of onions
• a tablespoonful of minced parsley
• a pint of milk
• 2oz. of white roux
• a tablespoonful of tarragon vinegar
• a tablespoonful of chilli vinegar
• one tablespoonful of picked parsley
• a dessert spoonful of garden cress
• a teaspoonful of chives
• a teaspoonful of chervil

Method

1. 1

   Blanch onions and parsley in boiling water, strain, and replace with milk.

2. 2

   Boil until flavored, strain into white roux, and thicken.

3. 3

   Reduce tarragon and chilli vinegar, stir into sauce, and add minced herbs and green coloring.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 97. The excerpt below is the record exactly as published.

Sauce Ravigotte, another sauce much approved of with either beef or mutton cutlets, is made thus : Blanch 2oz. of onions and a tablespoonful of minced parsley for five minutes in boiling water, then strain off the .vater, replacing it with a pint of milk, and 200 ENTRIES. let it all boil together till the milk is well flavoured with the onion, &c. ; then strain this milk on to 2oz. of white roux (or loz. each of butter and flour previously cooked together till perfectly blended), and boil it all gently together for a few minutes, stirring it occasionally till it thickens. Meanwhile boil together a tablespoonful each of tarragon and • chilli vinegar till reduced to half, and stir this into the sauce, adding to this latter just at the last one tablespoonful of picked parsley, a dessert spoon- ful of garden cress, and a teaspoonful of chives

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