Chateaubriand Sauce


Put into a stewpan two wineglasses of white wine (Chablis), reduce it to half the quantity, then add one ounce of glaze and four or five large tablespoonfuls of thick brown sauce and boil up together; reduce a half part, keeping it skimmed, then wring through the tammy, replace in the pan and put it into the bain marie to get hot; then, when just about to serve, work into it by degrees two ounces of good fresh butter, add the juice of half a lemon, a teaspoonful of finely chopped fresh green parsley, and a tiny dust of castor sugar. Use while hot.