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Sauce Vert-Pre

Place in a mortar one fine peeled shallot, three branches very fresh parsley, two branches chervil, four branches chives and half clove sound garlic. Pound them to a paste; add one ounce butter, pound again until the butter is completely green. Press it through a fine sieve into a bowl and keep in a cool place till required.

Place and melt in a saucepan one-half ounce butter, add one tablespoon flour, stir and heat well; pour in one gill hot milk; sharply mix with a whisk till the sauce is free from any small lumps. Season with good saltspoon salt and half saltspoon cayenne pepper. Remove the pan from the fire; immediately add the vert-pre butter little by little, briskly and continually whisking while doing so; set the pan on the fire whisking it for two minutes. Strain through a cheesecloth into a saucebowl and serve.