107 Sauce Chivry

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place dl (5 fl oz or U.S. cup) white wine in a pan, bring to the boil and add a pinch each of chervil, parsley, tarragon, chopped shallot, chopped chives and fresh young salad burnet; cover and allow to infuse away from the heat for 10 minutes then squeeze the infusion through a clean cloth.

Add this to dl (1⅓ pt or U.S. cups) boiling Ordinary Velouté and finish away from the heat with 100 g ( oz) of Beurre à la Chivry.

This sauce is specially suitable for poached and boiled poultry.