Add to the veloute of the white Chaud-Froid Sauce, at the same time as the jelly, an infusion prepared thus: - Boil one gill of white wine, and add to it one pinch each of chervil stalks, tarragon leaves, chives, and parsley leaves. Cover, infuse away from the fire for ten minutes and strain through linen.

Treat the sauce as explained and finish with spinach-green. Take care to keep the shade of the sauce a pale green, add the coloring principle with caution, until the correct shade is obtained. Use this sauce for Chaud-froids of fowl, particularly "Printanier."