Published on Yesterday's Recipes (http://www.yesterdaysrecipes.com)

Fines Herbes

Amy Vanderbilt's Complete Cookbook, 1961

15 minutes — 1 half cup

Ingredients

3	tablespoon	butter
2		scallions, sliced
1⁄2	cup	dry white wine
1	teaspoon	parsley, finely cut
1	teaspoon	chervil, finely cut
		salt and pepper

Instructions

Melt butter in saucepan. Add scallions and the wine. Heat until scallions are transparent. Add parsley and chervil. Make about 1/2 cup.

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