Juvigny Sauce

This sauce is made by putting a teaspoonful of chives and the same quantity of parsley, both finely chopped, into a saucepan with two ounces of butter, set it on the fire and add to it one tablespoonful of shallots; fry all lightly without coloring, then put in one pint of veloute (No. 415), one gill of white wine, some salt, pepper, and nutmeg, let boil up for a few minutes; despumate well, and just when serving stir in a tablespoonful of small capers.