20. WHITE RAVIGOTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

two tablespoonfuls of Chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
the same quantities of Tarragon-vinegar
and of Harvey sauce
a small ladleful of good Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
if not at hand, the same quantity of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
two pats of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Put into a small stewpan two tablespoonfuls of Chili vinegar, the same quantities of Tarragon-vinegar and of Harvey sauce.
Reduce these, by boiling, to half the quantity.
Then add a small ladleful of good Béchamel sauce, or, if not at hand, the same quantity of white sauce.
Finish by mixing in two pats of fresh butter.
Just before using the sauce, throw in a tablespoonful of chopped and blanched parsley.
When white sauce is used instead of Béchamel, a little cream must be added.

Original Text

20. WHITE RAVIGOTE SAUCE.
PUT into a small stewpan two tablespoonfuls of Chili vinegar, the same quantities of Tarragon-vinegar and of Harvey sauce; reduce these, by boiling, to half the quantity; then add a small ladleful of good Béchamel sauce, or, if not at hand, the same quantity of white sauce; finish by mixing in two pats of fresh butter, and just before using the sauce, throw in a tablespoonful of chopped and blanched parsley.
When white sauce is used instead of Béchamel, a little cream must be added.

Notes

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