21. GREEN RAVIGOTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (11)

For preparing the herb base

a small handful of chervil ↝ Parsley, raw [Not included in a food category]
a small handful of parsley ↝ Parsley, raw [Not included in a food category]
a small handful of tarragon ↝ Parsley, raw [Not included in a food category]
a small handful of chives ↝ Chives, raw [Vegetables and Vegetable Products]
a little burnet
two pats of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For finishing the sauce

a ladleful of Allemande
the prepared Ravigote
a tablespoonful of Tarragon-vinegar
the same quantities of Chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
and of Harvey sauce, previously reduced, by boiling, to half the quantity

Instructions (11)

Wash and blanch chervil, parsley, tarragon, chives (each a small handful), and a little burnet.
Cool these herbs in fresh water as soon as they are blanched.
Thoroughly extract the water by pressing them in a napkin.
Pound the prepared herbs in a mortar with two pats of butter.
Rub the mixture through a fine sieve with a wooden spoon.
Place the residue in a small basin, to be kept on ice, or in a cool place.

Finishing the sauce

About five minutes before requiring the sauce for use, put a ladleful of Allemande into a small stewpan.
When thoroughly warmed, mix in the prepared Ravigote in sufficient quantity to give a bright green colour to the sauce.
Add a tablespoonful of Tarragon-vinegar.
Add the same quantity of Chili vinegar, previously reduced by boiling to half the quantity.
Add the same quantity of Harvey sauce, previously reduced by boiling to half the quantity.

Original Text

21. GREEN RAVIGOTE SAUCE.
WASH and blanch some chervil, parsley, tarragon, and chives (each a small handful), and also a little burnet; cool these in fresh water as soon as they are blanched, and thoroughly extract the water by pressing them in a napkin; pound the herbs thus prepared in a mortar with two pats of butter; after which, rub them through a fine sieve with a wooden spoon, and place the residue in a small basin, to be kept on ice, or in a cool place.
About five minutes before requiring the sauce for use, put into a small stewpan a ladleful of Allemande, and, when thoroughly warmed, mix in with it the prepared Ravigote, in sufficient quantity to give a bright green colour to the sauce; add a tablespoonful of Tarragon-vinegar, and the same quantities of Chili vinegar, and of Harvey sauce, previously reduced, by boiling, to half the quantity.
This sauce is very generally used for fillets of fish.

Notes

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