Reduce for four minutes one table-spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl ; moisten with half a pint of sauce veloute (No. 152), and finish the sauce with twelve leaves of finely cut tarragon, two drops of spinach green, and a teaspoonful of chopped parsley.