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, or used as a faggot. 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.

Ravigote butter is made by kneading up some butter with the chopped ravigote, pepper, salt and lemon juice.

Ravigote sauce is English "melted butter," or butter sauce with which chopped ravigote has been mixed.

Ravigote Sauce

Pour one-half pint of stock into a saucepan with a small quantity of white wine; chop fine some herbs, such as chervil, tarragon, chives, and parsley, or whatever are in season, making about three tablespoonfuls in all and mix them well with the stock; season with a small quantity each of salt and pepper, and stew them gently twenty or twenty-five minutes. Mix one tablespoonful of flour with one tablespoonful of butter, then stir this into the sauce, and continue stirring them by the edge of the fire until thick. Squeeze a small quantity of lemon juice into the sauce, and serve it.