Sauce Vert-JPre

Ingredients

• 2 shallots
• 3 oz. butter
• 2 large tablespoonfuls white-wine vinegar
• 1/2 pint veloutee (No. 206) or Allemande (No. 204) sauce
• a small handful spinach
• 6 sprigs of curly parsley
• 2 to 3 sprigs chives
• 3 sprigs tarragon
• very little chervil
• salt and pepper

Method

1. 1

   Peel and chop finely the shallots, put them in a stewpan with the vinegar and 1 oz. of butter, cover with the lid of the stewpan, and allow to reduce to about half its original quantity.

2. 2

   Now add the white sauce (veloutee for preference), and let simmer for a few minutes.

3. 3

   Wash, pick, and blanch (parboil) the spinach and remainder of herbs, drain and cool, press out all the water, and pound in a mortar with about 1 oz. of butter.

4. 4

   Rub this through a fine sieve and mix it with the sauce as above prepared.

5. 5

   Whisk in the remainder of the butter, season to taste, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 139. The excerpt below is the record exactly as published.

Sauce Vert-JPre. — 2 shallots, 3 oz. butter, 2 large table- spoonfuls white-wine vinegar, \pintveloutee (No. 206) or Allemande (No. 204) sauce (ordinary white sauce can be made to do), a small handful spinach, 6 sprigs of curly parsley, 2 to 3 sprigs chives, ■ 3 sprigs tarragon, very little chervil, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.