Chapter III · The Small Compound Sauces · No. 102
102—Ravigote Sauce
Reduce by half, one-quarter pint of white wine with half as much vinegar. Add one pint of ordinary velouté, boil gently for a few minutes, and finish with one and one-half oz. of shallot butter and one teaspoonful of chervil, tarragon, and chopped chives. This sauce accompanies boiled poultry and certain white “abats.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 102, p. 42. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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