Chaudfroid Green or Ravigote

Blanch in boiling and salted water, one handful of chervil, parsley, tarragon and pimpernel; drain and pound these with a few capers; press through a sieve and mix this puree with a veloute sauce (No. 415), then reduce and despumate, adding some chicken stock (No. 195); reduce once more, and now add the juice of one lemon and some spinach green, also half its quantity of either meat, chicken, or game jelly.