1. Peel and chop the shallots finely .2. Put shallots ,vinegar and
30 gms of butter into a stew pan and place on fire .3. Cook with lid
on and allow to reduce to about half of its orginal quantity .4. Add
Veloute sauce and simmer for a few minutes .5. Wash ,pick and parboil
spinach and herbs .6. Drain and cool .Press out all water and pound
in a mortar with about 30 gms butter . 7. Rub through a sieve and
mix with sauce .8. Whisk in remaining butter . Season to taste and
serve .
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