Chivry Sauce

Blanch in a red copper untinned vessel a handful of herbs composed of parsley leaves a third; chervil a third; pimpernel a sixth, and tarragon a sixth; drain them and extract well all their moisture, then put them into a mortar with a pinch of chives, pound them finely, adding a piece of butter, and after removing the preparation from the mortar rub it through a sieve, and add to it three gills of reduced veloute (No. 415) and a pinch of cayenne pepper. Color the sauce with a little spinach green or green vegetal coloring.