Sauce à la Ravingote.
Here is Carême’s receipt for it: “Take a good handful of chervil, together with some tarragon, and a few cives. When these herbs have been washed, put them into boiling water for five or six minutes, with a little salt; after which, cool, drain, and squeeze them dry. Pound them well, adding a spoonful of Mayonnaise sauce; then pass the whole through a sieve, and mix with the Mayonnaise sauce. If you find it too pale a green, add a little spinach prepared in the same way.”
It is more convenient and simple to add boiled and mashed green pease to the sauce for coloring. The green Mayonnaise is sometimes used to spread over a cold boiled fish (marinated). The dish is garnished with lettuce heads. Sometimes, for lobster or fish salads, the Mayonnaise sauce is prepared red.