When sauce chivry is prepared following the classic method given above, a flavored velouté is finished with chivry butter (herb butter). The only difference when preparing a strictly butter-enriched version is that the flour-thickened velouté is replaced with concentrated white stock and a higher proportion of butter is used. Prepare the infusion as described for the classic method. To ½ cup (125 milliliters) of infusion, add 1 cup (250 milliliters) of concentrated (six times) white stock. Reduce the mixture until 1 cup (250 milliliters) remains, and whisk in 4 ounces (125 grams) of Chivry Butter.