Proceed as in the last, but instead of parsley, use one spoonful of chopped tarragon, and one of chervil, and add half a spoonful of Chili vinegar.

Ravigote Butter

Put into a small saucepan of salted, boiling water, six ounces of chervil, parsley, tarragon, fresh pimpernel, and chives, in equal quantities, and two ounces of chopped shallots. Boil quickly for two minutes, drain, cool in cold water, press in a towel to completely remove the water, and pound in a mortar. Now add one-half pound of half-melted butter, mix well with the puree of herbs, and pass through sieve.