144. Raw Fine Herbs.
—Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil; mix thoroughly before using.
145. Butter, maître d’hôtel.
—Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg, and keep it in a cool place to use when needed.