[51]
][129—RAVIGOTE SAUCE, OR VINAIGRETTE]
Put into a bowl one pint of oil, one-third pint of vinegar, a little salt and pepper, two oz. of small capers, three tablespoonfuls of fine herbs, comprising some very finely chopped onion, as much parsley, and half as much chervil, tarragon, and chives. Mix thoroughly. The Ravigote accompanies calf’s head or foot, sheep’s trotters, &c.
Two or three tablespoonfuls of the liquor with which its accompanying solids have been cooked, i.e., calf’s head or sheep’s trotters liquor, &c., are often added to this sauce when dishing up.
[130—REMOULADE SAUCE]
To one pint of Mayonnaise add one large tablespoonful of mustard, another of gherkins, and yet another of chopped and pressed capers, one tablespoonful of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a coffeespoonful of anchovy essence.
This sauce accompanies cold meat and poultry, and, more particularly, common and spiny lobster.
[131—GREEN SAUCE]
Take the necessary quantity of thick Mayonnaise and spicy seasoning, and add to these, per pint of sauce, one-third pint of herb juice, prepared as indicated hereafter (No. [132]).
This is suitable for cold fish and shell fish.