Recipes > Sauces & Spreads > Sauce Ravigotte la Bourgeoise

Sauce Ravigotte la Bourgeoise


  • parsley
  • sage
  • mint
  • thyme
  • basil
  • 1 clove of garlic
  • 2 large onions minced very fine
  • 1/2 pint of broth
  • pepper
  • salt
  • 1 spoonful of vinegar


Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them into a saucepan of boiling water, and let them boil about a minute; take them out, squeeze the water from them, chop them very fine, and add the garlic and onions. Put the whole into a stewpan, with the broth, some pepper, and salt; boil it up, and add the vinegar.


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The Lady's Own Cookery Book (1844).

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