When baked, serve with a ravigote sauce, to which you have added the gravy from the pan in which it has been baked.
It may also be served with a piquante, poivrade, or ravigote sauce.
Pullets a la marechale; fillets of sole with ravigote sauce.
It may also be served with a Mayonnaise, ravigote, or Tartar sauce.
It is also served with a piquante, poivrade, or ravigote sauce.
When broiled and dished, serve them warm with a maître d'hôtel or ravigote sauce.
Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce.
Proceed precisely as in the last, only using ravigote butter (No. 80), instead of the matre dhtel butter, as there directed.
They may also be served on a piquante, poivrade, ravigote, or Robert sauce.