Chervil or Parsley Pluche Sauce

A pluche is the leaves of either parsley or chervil blanched and combined with a sauce or soup. Reduce one pint of veloute (No. 415) with two gills of white wine; season with salt, pepper, nutmeg and the juice of a lemon, and just when serving incorporate into it four ounces of fresh butter. Should the sauce be too thick add a little broth (No. 187), and then put in a heavy pinch of blanched chervil or parsley leaves.