Chapter IV · Cold Sauces and Compound Butters · No. 140
140—Chivry or Ravigote Butter
Put into a small saucepan of salted, boiling water six oz. of chervil, parsley, tarragon, fresh pimpernel, and chives, in equal quantities, and two oz. of chopped shallots. Boil quickly for two minutes, drain, cool in cold water, press in a towel to completely remove the water, and pound in a mortar. Now add one-half lb. of half-melted butter, mix well with the purée of herbs, and pass through tammy.
This butter is used to complete Chivry sauce and other sauces that contain herb juices, such as the Venetian, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 140, p. 54. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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