• ½ pt. Velouté sauce
• 1 tablesp. Ravigote butter
• 1 tables

To make the Ravigote butter,scald the herbs, shallot and garlic in a little boiling water; drain them and wring dry in muslin. Pound the herbs and butter together, then rub through a fine sieve. Heat the Velouté sauce, add to it the vinegar, nutmeg, sugar and seasoning. Whisk the Ravigote butter into the sauce, adding a small pat at a time, keeping the sauce almost at boiling point but not allo