RAVIGOTTE BUTTER

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

four anchovies
a good handful of green tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
burnet
chives ↝ Chives, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
two pats of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of capers ↝ Capers, canned [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Wash and wipe four anchovies.
Blanch a good handful of green tarragon, chervil, burnet, chives, and parsley.
Press the herbs in a napkin to express the water.
Put the anchovies, herbs, two pats of butter, a spoonful of capers, a little cayenne pepper, and a pinch of salt, into a mortar.
Pound them well together.
Rub the mixture through a hair-sieve.
Gather it up.
Keep in a small basin on the ice for use.

Original Text

RAVIGOTTE BUTTER.
WASH and wipe four anchovies, blanch a good handful of green tarragon, chervil, burnet, chives, and parsley; press them in a napkin to express the water, and put the anchovies, herbs, two pats of butter, a spoonful of capers, a little cayenne pepper, and a pinch of salt, into a mortar, and pound them well together; then rub the mixture through a hair-sieve, gather it up, and keep in a small basin on the ice for use.

Notes

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