A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
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A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross.
Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Known as an Italian recipe, with similar versions prepared across other nations.
Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Method
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To the above Mayonnaise sauce add half a cupful of stiff whipped cream just before serving.
Mayonnaise Sauce ‘alla Ravigote.’ Take a few sprigs of tarragon, parsley, chervil, watercress, two or three chives, and a leaf of spinach or lettuce, and pound them in a mortar with some drops of lemon juice.
Squeeze out the juice of the herbs, and mix it with mayonnaise sauce (as above).
A few green peas will add to the colour and consistency of the sauce.
Italy
Whisk
Mortar and pestle