Note 46 — INDEX
Reading edition
No. 46. Sauce Ravigote.—Hot. Put half a pint consomme (No. 14) into saucepan with half a teaspoon vinegar, very little green garlic, same of tarragon leaves and chervil; boil ten minutes, drain herbs and press all moisture from them with a cloth and chop very fine. Put half an ounce flour on the table, same of butter, mix well together and add to the consomme and vinegar, which has been cooking since the herbs were removed, stir until boiling, skim, add chopped herbs and serve. For baked or broiled fish, salmon, Spanish mackerel, bonita and other rich flavored fish.