1/2 ounces parsley
1/2 ounces tarragon
1/2 ounces chervil leaves
1/2 ounces fresh burnet
1/2 ounces chives
salted water
1 oz chopped, blanched shallots
5 oz butter
Blanch parsley, tarragon, chervil leaves, fresh burnet and chives for 3 minutes in salted water. Drain, dip in cold water, and dry. Pound in a mortar with chopped, blanched shallots. Add butter. Rub through a fine sieve.
Use in white sauces and as a garnish for cold hors-d’oeuvre. It is sometimes called Buerre Ravigote.