Sauce de Ravigotte

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 (14)
Herbs
Aromatics and Seasoning
Sauce Base
Instructions (11)
  1. Pick parsley, sage, mint, thyme, basil, and balm from the stalks, and cut them fine.
  2. Slice two large onions very thin.
  3. Put all these into a mortar and beat them thoroughly.
  4. Add pepper and salt, some rocambole, and two blades of mace cut fine.
  5. Beat these well.
  6. Mix them by degrees with gravy till of the thickness of butter.
  7. Put them into a stewpan and boil them up.
  8. Strain the gravy from the herbs.
  9. Add to it a glass of wine and a spoonful of oil.
  10. Beat these together.
  11. Pour it into a sauce-boat.
Original Text
Sauce de Ravigotte. Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, and cut them fine; slice two large onions very thin: put all these into a mortar, beat them thoroughly, and add pepper and salt, some rocambole, and two blades of mace cut fine. Beat these well, and mix them by degrees with gravy till of the thickness of butter; put them into a stewpan, and boil them up. Strain the gravy from the herbs; add to it a glass of wine and a spoonful of oil; beat these together, and pour it into a sauce-boat.
Notes
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