Printaniere Sauce

Pick and wash half an ounce of chervil, half an ounce of chives, a quarter of an ounce of tarragon, and a quarter of an ounce of burnet. Throw these herbs into boiling salted water, to blanch for two minutes in an untinned copper vessel, drain, refresh, and drain once more to press out all the water; pound and add four ounces of butter, a tablespoonful of good vinegar and sufficient spinach green to color nicely; press this butter through a fine sieve and when prepared to use it, add it to a pint of hot allemande sauce (No. 407); season to taste and serve.