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BUTTER, RAVIGOTE (a la Gouffe)

This butter is composed of the following ingredients, pounded together in a mortar:--First, blanch in boiling water for two minutes, one pound of herbs--tarragon, mixed chervil, burnet, chives, and cress--then press out the water by squeezing them in a cloth. Put them, with half a dozen well-mashed anchovies, and the same number of hard boiled eggs, into a mortar, add a piece of garlic (about the size of a pea), a seasoning of salt and pepper, two ounces of gherkins, and two ounces of capers; these last should be well squeezed from the vinegar. When well pounded and smoothed through a sieve they are to be mixed with two pounds of butter, two table-spoonfuls of oil, and one of tarragon vinegar, and again pounded and mixed for use.