From:
The Thorough Good Cook
Sauces: 50. Ravigote Butter
Take equal proportions of
parsley,
tarragon, and
chervil;
chop them very fine,
season with a little
pepper and
salt; rub a tablespoonful in with a quarter of a
pound of fresh
butter; put it on the
ice to set. If used for
breakfast, or served at the side-table, cut it with a warm cutter in pieces of whatever
shape you please. This butter may always be used as a
garnish for salads.