| 单词 | ravigote |
| 例句 | It is also served with a cranberry, fines herbes, mushroom, piquante, ravigote, tomato, and truffle sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z His little lips had not been scalded, nor had he been compelled to hasten over a ravigote that should have been eaten in seemly leisure and respect. A Top-Floor Idyl A ravigote sauce is excellent with this salad. The Cooking Manual of Practical Directions for Economical Every-Day Cookery It will be convenient, for this purpose, to refer to the word "ravigote"; and by this term is meant a collection of four herbs, namely—burnet, chervil, chives, and tarragon. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken If more sauce is desired, add to it any of the following: cranberry, piquante, ravigote, Robert, or Tartar. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z When roasted it may be served with its gravy or drippings only, or with a cranberry, fines herbes, mushroom, piquante, Provençale, ravigote, Tartar, tomato, or truffle sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z The beef may be served with the broth, or separately as an entrée, with a piquante, ravigote, or Robert sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z Cold.—Serve it whole or in slices, with meat jelly, or with a sharp sauce; such as piquante, ravigote, etc. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z The very derivation of the word "ravigote," from the French verb RAVIGOTER, to cheer or strengthen, shows that certain exhilarating virtues are ascribed to these herbs. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken With a maître d'hôtel, piquante, Mayonnaise, Robert, ravigote, Tartar, or tomato sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z It may also be served with a piquante, poivrade, or ravigote sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z With a Sauce.—When baked or roasted as above, with or without stuffing, serve it with a piquante, ravigote, or Robert sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z They may also be served on a piquante, poivrade, ravigote, or Robert sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z These leaves, when blanched, are sprinkled over the latter; but in addition burnet enters into the composition of ravigote butter, and helps to form green mayonnaise. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken With Sauce.—When broiled, baked, or sautéd, they may be dished and served with either of the following sauces: fines herbes, maître d'hôtel, piquante, poivrade, ravigote, tarragon, tomato, or truffle. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z It may also be served with a Mayonnaise, ravigote, or Tartar sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z When done, remove the paper in which they are enveloped, scrape off the slices without scratching the meat, and serve as warm as possible with a maître-d'hôtel, ravigote, or Madeira sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z It is also served with a piquante, poivrade, or ravigote sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z A roasted or baked prairie-hen is also served with the following sauces: anchovy, caper, Champagne, cranberry, and ravigote or tomato, and currant-jelly. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z When broiled and dished, serve them warm with a maître d'hôtel or ravigote sauce. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z When baked, serve with a ravigote sauce, to which you have added the gravy from the pan in which it has been baked. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z |
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