| 词条 | Sauce ravigote |
| 释义 |
Many other preparations pass under the term ravigote, but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: ravigoté connotes "reinvigorated", "freshened up".[5] It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish,[2] fowl, eggs and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calves' brains.[6] References1. ^{{cite book | title=Vegetarian diet and dishes | last= Lyman | first= Benjamin Smith | year= 1917 | publisher= Ferris & Leach | volume = | location= Philadelphia, Pennsylvania (USA) | isbn= | pages= 121–122 | url=https://books.google.com/books?id=B90oAAAAYAAJ&pg=PA122&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }} {{france-cuisine-stub}}2. ^1 {{cite book | title=Little French dinners | last= De Rivaz | first= Eveleen | year= 1900 | publisher= New Amsterdam Book Co. | volume = | location= New York, New York (USA) | isbn= | pages= 40–41 | url=https://books.google.com/books?id=KPspAAAAYAAJ&pg=PA40&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }} 3. ^{{cite book | title=Glorious French Food | last= Peterson | first= James | year= 2002 | publisher= John Wiley & Sons | volume = | location= Hoboken, New Jersey (USA) | isbn= 0-471-44276-3 | pages= 204–205 | url=https://books.google.com/books?id=EWSVpBheCnYC&pg=PT232&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }} 4. ^{{cite book | title=May Byron's vegetable book | last= Byron | first= May Clarissa Gillington | year= 1916 | publisher= Hodder & Stoughton | volume = | location= London, England (UK) | isbn= | pages= 300–301 | url=https://books.google.com/books?id=ZTkEAAAAYAAJ&pg=PA296&dq=Vinaigrette#v=onepage&q=Vinaigrette&f=false | accessdate = 14 April 2012 }} 5. ^{{cite web | last = | first = | authorlink = | coauthors = | title = ravigote | work = Dictionary.com | publisher = Random House, Inc. | date = | url = http://dictionary.reference.com/browse/ravigote | format = | doi = | accessdate = 14 April 2012}} 6. ^{{cite book |title=The new Larousse gastronomique |year=1977 |publisher= Crown Publishers |location= |isbn= 9780517531372 | page=641| url=https://books.google.com/books?id=rqQRAQAAMAAJ&q=t%C3%AAte+de+veau+ravigote&dq=t%C3%AAte+de+veau+ravigote | accessdate = 14 April 2012 |author = Prosper Montagné & Charlotte Snyder Turgeon}} 2 : French sauces|Sauces |
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