Recipe: Ravigotte Sauce

  • One cup mayonnaise,
  • One-half cup finely chopped young green onions,
  • One-quarter cup finely chopped parsley,
  • One-quarter cup finely chopped green peppers,
  • One-quarter teaspoon mustard,
  • One teaspoon paprika,
  • One teaspoon salt.

Beat to mix.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss