Green Sauce

Pour into a saucepan one pint of white wine; add a tablespoonful of vinegar, two well chopped shallots, also the quarter of one bay leaf, two stalks of chives, two sprigs of thyme, and four branches of chervil; reduce the whole thoroughly, and then add to it one pint of veloute sauce (No. 415), a little cayenne pepper, and some spinach green; strain through a tammy, incorporate a few pieces of good butter and serve.