The other day I went through a lot of old recipies. This one we are working with today, is from Bouley a couple years ago.
1 Cup Good, strong White Veal Stock (hot) or 250ML
1/2bnch raw picked parsley
1/2bnch blanch tarragon
1 bunch blanch basil
1 bunch raw chive
1 bunch blanch chive
7 leaves of lovage
Blend stock with raw herbs, then add blanched herbs. Emulsify in 1/2 cup Olive Oil and season with salt, sugar and pepper. Onion Puree, Garlic Puree and Celery Puree.
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