Chapter III · The Small Compound Sauces · No. 83
Built upon: No. 111White Wine Sauce
83—Herb Sauce
Prepare one pint of white-wine sauce (No. 111, White Wine Sauce). Finish it away from the fire with three oz. of shallot butter, a tablespoonful of parsley, chervil, tarragon, and chives, chopped and mixed. Serve this sauce with boiled or poached fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 83, p. 38. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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