Ravigotte Sauce

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This is prepared in the first instance exactly in the same manner as the two foregoing maitre d'hotel sauces; the difference being that a tablespoonful of tarragon vinegar, ditto of chili vinegar, ditto of Harvey, and a teaspoonful of anchovy (being first boiled in a separate small stewpan for five minutes) must be stirred into the sauce.

No. 34