Two tablespoons of finely chopped chives,
One tablespoon of finely chopped leeks,
One tablespoon of finely chopped tarragon,
Juice of one-half lemon,
Two tablespoons of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Work to a smooth paste.
French and Italian and Swiss cooks frequently serve a vegetable garnish with steaks. It is prepared as follows:
One green pepper, chopped fine,