183—Herb Juice

This is to finish or intensify certain preparations.

To prepare it, throw into a small saucepan of boiling water some parsley, chervil, and tarragon and chive leaves, in equal quantities, according to the amount of juice required.

Set to boil for two minutes, drain, cool, press the herbs in a towel, twisting the latter; pound very finely, and extract the juice from the resulting paste by twisting a strong towel round it.

Keep this juice in the cool.