HERB SAUCES
Make a good white sauce and to each 2 cups of sauce add the herbs selected, prepared as follows: Take a handful of the leaves, and after washing them well put them in a pan with a little salted boiling water; let cook for five minutes, then drain, and dry with a cloth, and put in a mortar with 1 tablespoon of butter, and macerate until fine; add this to the white sauce. In this way parsley, mint, tarragon, chervil, and other herb sauces can be made.