Wash thoroughly and dry the parsley, either in a salad spinner or between layers of kitchen paper. Remove the stalks and put them in a small saucepan with the cream. Bring to the boil, remove from the heat, and leave to infuse for 15–20 minutes. Meanwhile, in another saucepan, sweat the shallots in the butter until they are soft and translucent. Add the wine to the shallots, and cook until reduced to 1 tablespoon. Chop the parsley leaves as finely as possible (a food processor is invaluable for this) and snip the chives very small. Strain the cream over the shallots and add the herbs. Cook for 5 minutes, then add salt and pepper to taste.
© 1995 Frances Bissell. All rights reserved.