20:
309:
350:
81:
connotes "reinvigorated" or "freshened up". It is generally served with mild-flavored proteins or those that have been boiled or poached, such as fish, fowl,
19:
343:
283:
198:
374:
336:
308:
23:
Sauce ravigote (right, in the small dish) served with tĂȘte de veau (calf's head), leeks, carrots, and steamed potatoes.
38:, which may be prepared either warm or cold. The warm sauce is classically based on a vegetable or meat broth, or a
273:
222:
188:
369:
127:
279:
194:
320:
100:
39:
87:
162:
316:
35:
121:
363:
43:
246:
92:
47:
156:
82:
96:
57:, but in general ravigote sauces are highly seasoned with chopped, sautéed
74:
70:
58:
193:. Hoboken, New Jersey (USA): John Wiley & Sons. pp. 204â205.
66:
62:
31:
18:
126:. Philadelphia, Pennsylvania (USA): Ferris & Leach. pp.
227:. London, England (UK): Hodder & Stoughton. pp. 300â301
161:. New York, New York (USA): New Amsterdam Book Co. pp.
272:
Prosper
Montagné & Charlotte Snyder Turgeon (1977).
324:
150:
148:
16:Classic, lightly acidic sauce in French cuisine
344:
8:
53:Many other preparations pass under the term
351:
337:
42:, with herbs. Current recipes often add
221:Byron, May Clarissa Gillington (1916).
112:
7:
305:
303:
323:. You can help Knowledge (XXG) by
14:
278:. Crown Publishers. p. 641.
307:
46:. The cold sauce is based on a
275:The new Larousse gastronomique
120:Lyman, Benjamin Smith (1917).
1:
30:is a classic, lightly acidic
85:, and, traditionally, with
391:
302:
224:May Byron's vegetable book
155:De Rivaz, Eveleen (1900).
123:Vegetarian diet and dishes
187:Peterson, James (2002).
24:
158:Little French dinners
22:
375:French cuisine stubs
190:Glorious French Food
315:This article about
253:. Random House, Inc
25:
332:
331:
382:
353:
346:
339:
311:
304:
297:
296:
294:
292:
269:
263:
262:
260:
258:
243:
237:
236:
234:
232:
218:
212:
211:
209:
207:
184:
178:
177:
172:
170:
152:
143:
142:
137:
135:
117:
91:, jellied hare,
390:
389:
385:
384:
383:
381:
380:
379:
360:
359:
358:
357:
301:
300:
290:
288:
286:
271:
270:
266:
256:
254:
245:
244:
240:
230:
228:
220:
219:
215:
205:
203:
201:
186:
185:
181:
168:
166:
154:
153:
146:
133:
131:
119:
118:
114:
109:
65:and herbs like
17:
12:
11:
5:
388:
386:
378:
377:
372:
362:
361:
356:
355:
348:
341:
333:
330:
329:
317:French cuisine
312:
299:
298:
284:
264:
251:Dictionary.com
238:
213:
199:
179:
144:
111:
110:
108:
105:
36:French cuisine
28:Sauce ravigote
15:
13:
10:
9:
6:
4:
3:
2:
387:
376:
373:
371:
370:French sauces
368:
367:
365:
354:
349:
347:
342:
340:
335:
334:
328:
326:
322:
318:
313:
310:
306:
287:
285:9780517531372
281:
277:
276:
268:
265:
252:
248:
242:
239:
226:
225:
217:
214:
202:
200:0-471-44276-3
196:
192:
191:
183:
180:
176:
164:
160:
159:
151:
149:
145:
141:
129:
125:
124:
116:
113:
106:
104:
102:
101:calf's brains
98:
94:
90:
89:
84:
80:
76:
72:
68:
64:
60:
56:
51:
49:
45:
44:Dijon mustard
41:
37:
33:
29:
21:
325:expanding it
314:
289:. Retrieved
274:
267:
255:. Retrieved
250:
241:
229:. Retrieved
223:
216:
204:. Retrieved
189:
182:
174:
167:. Retrieved
157:
139:
132:. Retrieved
122:
115:
88:tĂȘte de veau
86:
78:
54:
52:
27:
26:
93:head cheese
48:vinaigrette
364:Categories
247:"ravigote"
107:References
103:and feet.
61:or onion,
175:ravigote.
140:ravigote.
291:14 April
257:14 April
231:14 April
206:14 April
169:14 April
134:14 April
79:ravigoté
75:tarragon
59:shallots
55:ravigote
71:chervil
40:velouté
282:
197:
67:chives
63:capers
319:is a
32:sauce
321:stub
293:2012
280:ISBN
259:2012
233:2012
208:2012
195:ISBN
171:2012
136:2012
130:â122
97:pùté
83:eggs
73:and
165:â41
128:121
99:or
50:.
34:in
366::
249:.
173:.
163:40
147:^
138:.
95:,
77::
69:,
352:e
345:t
338:v
327:.
295:.
261:.
235:.
210:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
