Sauce Ravigotte

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

the yolk and white of one hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolk of one raw one ↝ Egg, yolk only, raw [Eggs and omelets]
six spring onions
a little parsley ↝ Parsley, raw [Not included in a food category]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
one tablespoonful of vinegar ↝ Vinegar [Mustard and other condiments]
two of best salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

Instructions (2)

Chop together very small the yolk and white of one hard-boiled egg, add the yolk of one raw one, six spring onions, a little parsley, pepper and salt.
Mix with one tablespoonful of vinegar and two of best salad oil.

Original Text

Sauce Ravigotte

(For cold meat or boiled calves’ feet, cold)

Chop together very small the yolk and white of one hard-boiled egg, add the yolk of one raw one, six spring onions, a little parsley, pepper and salt. Mix with one tablespoonful of vinegar and two of best salad oil.

Notes

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