Green Ravigotte Butter

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

a handful of tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
a handful of tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
a handful of tarragon, chervil, burnet, chives, and parsley
a handful of tarragon, chervil, burnet, chives, and parsley ↝ Chives, raw [Vegetables and Vegetable Products]
a handful of tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
four ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Blanch a handful of tarragon, chervil, burnet, chives, and parsley.
Press the blanched herbs in a napkin.
Pound the herbs with four ounces of fresh butter, cayenne pepper and salt.
Rub the butter mixture through a hair-sieve.
Keep the butter on the ice in a small basin for use.

Original Text

GREEN RAVIGOTTE BUTTER.
BLANCH a handful of tarragon, chervil, burnet, chives, and parsley; press them in a napkin, and pound them with four ounces of fresh butter, cayenne pepper and salt; rub the butter through a hair-sieve, and keep it on the ice in a small basin for use.

Notes

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