Sauce Ravigotte à la Bourgeoise

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for the bunch
for the sauce
Instructions (6)
  1. Tie some parsley, sage, mint, thyme, and basil, in a bunch.
  2. Put them into a saucepan of boiling water, and let them boil about a minute.
  3. Take them out, squeeze the water from them, chop them very fine.
  4. Add a clove of garlic and two large onions minced very fine.
  5. Put the whole into a stewpan, with half a pint of broth, some pepper, and salt.
  6. Boil it up, and add a spoonful of vinegar.
Original Text
Sauce Ravigotte à la Bourgeoise. Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them into a saucepan of boiling water, and let them boil[207] about a minute; take them out, squeeze the water from them, chop them very fine, and add a clove of garlic and two large onions minced very fine. Put the whole into a stewpan, with half a pint of broth, some pepper, and salt; boil it up, and add a spoonful of vinegar.
Notes
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