Plain Ravigotte Sauce

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

one tablespoonful each of Tarragon-vinegar, Chili ditto, and Harvey's sauce
one tablespoonful each of Tarragon-vinegar, Chili ditto, and Harvey's sauce ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
one tablespoonful each of Tarragon-vinegar, Chili ditto, and Harvey's sauce
about half a pint of good butter sauce (No. 70) ↝ Lemon-butter sauce [Dips, gravies, other sauces]
a tablespoonful of chopped and blanched tarragon ↝ Parsley, raw [Not included in a food category]
with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright colour to the sauce ↝ Parsley, raw [Not included in a food category]
with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright colour to the sauce ↝ Chives, raw [Vegetables and Vegetable Products]
with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright colour to the sauce
with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright colour to the sauce ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Take one tablespoonful each of Tarragon-vinegar, Chili ditto, and Harvey's sauce; put this into a small stewpan, and set it to boil down to half the quantity.
Then add about half a pint of good butter sauce (No. 70), and a tablespoonful of chopped and blanched tarragon, with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright colour to the sauce.
Stir the whole well together and serve.

Original Text

PLAIN RAVIGOTTE SAUCE. *
Take one tablespoonful each of Tarragon-vinegar, Chili ditto, and Harvey's sauce; put this into a small stewpan, and set it to boil down to half the quantity; then add about half a pint of good butter sauce (No. 70), and a tablespoonful of chopped and blanched tarragon, with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright colour to the sauce; stir the whole well together and serve.
This sauce is proper for boiled fowls or chickens, dressed fillets of various sorts of fish, when a plain dinner is served. If a small piece of glaze be added it will tend much to improve the quality of all plain sauces.

Notes

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