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Ravigote Sauce, Green, for Salads, Etc

Make a quarter of a pint of good white sauce or melted butter, stir into it two table-spoonfuls of ravigote butter (see RAVIGOTE BUTTER), and when this is well mixed in add a tea-spoonful of tarragon vinegar and a few drops of anchovy. If the ravigote butter or the herbs necessary for making it are not at hand, take six table-spoonfuls of good white sauce made with cream or milk, add a tea-spoonful of chilli vinegar, a tea-spoonful of Reading or Worcester sauce, a tea-spoonful of mushroom ketchup, and a little salt and pepper. Pick, scald, and mince a table-spoonful of green parsley-leaves, stir them into the sauce, and serve.

RAVIGOTE SAUCE, GREEN (another way). (See GREEN RAVIGOTE SAUCE.)