Home › The Principles of Cookery › Green Ravigote Sauce

Green Ravigote Sauce

Take one ounce of mixed chervil, one ounce of green tarragon, one ounce of chives, one ounce of burnet, and one ounce of parsley; pick and wash these ingredients, and throw them into boiling salt and water for two minutes. Put them into a cloth, squeeze the water from them, and pound them in a mortar with half a pound of butter, mix them thoroughly, and put aside for use. When wanted, stir one ounce of the mixture into a pint of good bechamel or melted butter; add a tea-spoonful of tarragon vinegar, with six or seven drops of essence of anchovy, and serve. If the sauce is not sufficiently greened with the herbs, add a little spinachjuice. Probable cost of thickening, 1s. per pound.