Sharp Sauce (Ravigote)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.
Sharp Sauce ( Ravi got e ) One tablespoon butter, one cup milk, one tablespoon flour. Put butter in a saucepan; add flour and the hot milk, beat until nice and creamy; flavor with lemon juice, Tarragona vinegar, a little onion juice, some chopped parsley, Harvey’s sauce, and anchovy
Cook this with the app: pantry check, scaling, and the assistant.