Proceed precisely as in the last, only using Ravigote butter (No. 80),
instead of the maître d’hôtel butter, as there directed.
The simplicity of the last two sauces is perhaps not greater than their
utility or delicacy; they may not only be served with various
descriptions of fish where directed, but with fillets of beef, mutton
and lamb cutlets, calf’s head, calves’ tails, and many other articles
where directed in this work.