Sauce Chivry (Herb Sauce for Poached Poultry)

Ingredients

• 1 and a half décilitres white wine
• 1 pinch chervil sprigs
• 1 pinch parsley leaves
• 1 pinch tarragon
• 1 pinch chives
• 1 pinch young burnet
• three quarters of a litre Velouté
• 100 grammes Beurre vert

Instructions

1. Put the chervil, parsley, tarragon, chives and young burnet into the white wine.
2. Cover and let infuse off the fire for 10 minutes.
3. Pass the infusion through a cloth, twisting it.
4. Add the infusion to the boiling Velouté.
5. Off the fire, finish with the Beurre vert.