In one-half pint of boiling poultry stock put a large pinch of chervil pluches, tarragon and parsley leaves, a head of young pimpernel and a good pinch of chives. Cover up, and for ten or twelve minutes infuse; then add the liquid (strained through linen) to one pint of veloute. Boil, reduce by a quarter, and complete it with two ounces of Green Butter. Chivry Sauce may be served with boiled or poached poultry.