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Cocktail hour - what’s on our minds?  

FRANCE Cookbook and butter

Intro by Clotilde Dusoulier (pg.6,7)

Dear Friends by Ginette Mathiot (pg. 8)

Ginettes Cooking Fundamentals (pg. 10) 

And just a quick stop at “What is Ravigote?” Corner

The literal meaning of this French term is "pick me up," from the verb ravigoter - to cheer and strengthen. It is applied to a mixture of tarragon, chervil, chives and burnet minced very fine

Minced ravigote is a favorite garnish for salads and is then served on a saucer by itself, each herb being kept separate by itself, the whole constituting, therefore, four little heaps so that each may be used at discretion.

Recipe Source

FRANCE  The Cookbook pg. 48

Ingredients 

1 large handful of mixed herbs, such as chervil, chives, tarragon, and watercress

⅓ cup butter softened

Salt and pepper 

Makes 3 ¼ ounces

Prep time - 5 min 

Steps in Detail - 

Bring a pan of water to a boil and put herbs into the boiling water for about 3 minutes 

Drain well and chop the herbs finely

Knead them well into the butter, then pass the butter through a strainer to remove the solids 

Put the butter in the center of a small sheet of wax paper or aluminum foil and use this to roll the butter into a log

Chill until required. When ready to serve, unwrap the butter, cut it crosswise into coin shapes and place on top of each serving. Ravigote butter goes well with fish dishes