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.

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