107—Venetian Sauce

Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one-quarter pint of white wine and tarragon vinegar, mixed in equal quantities. Reduce the vinegar by two-thirds; add one pint of white wine sauce (No. 111, White Wine Sauce); boil for a few minutes; rub through a tammy, and finish the sauce with a sufficient quantity of Herb Juice (No. 183, Herb Juice) and one teaspoonful of chopped chervil and tarragon. This sauce accompanies various fish.