Ravigotte.—This is a name applied to minced herbs
served abroad for a garnish, either to salads, savoury
butter, or sauce. The commonest form is green
tarragon, chervil, chives, and burnet, but almost every
cook has his or her special blend of herbs for this pur-
pose. In France, where the salad is often prepared at
the dining table, the herbs are chopped and dished in
separate little heaps to allow the mixer to make
his own proportions.