78—Chivry Sauce

In one-half pint of boiling poultry stock put a large pinch of chervil pluches, tarragon and parsley leaves, a head of young pimpernel (the qualification here is very important, for this aromatic plant grows bitter as it matures), and a good pinch of chives. Cover up, and let infusion proceed for ten to twelve minutes; then add the liquid (strained through linen) to one pint of velouté. Boil, reduce by a quarter, and complete it with two oz. of Green Butter (No. 143, Green Colouring Butter). Chivry Sauce is admirably suited to boiled or poached poultry.