Grand Hôtel Sauce


Put four tablespoonfuls of tarragon vinegar into a stewpan, with a pinch of mignonette pepper and two bayleaves; boil down to half the quantity, then add a quarter of a pint of thick tomato sauce, and half a gill of liquor that has been taken from fish cooked in white wine, such as from Cod à la Grand Hôtel; or, if the sauce is to be served with fillets of beef, a half gill of white wine could be added instead of the stock; put in the bain marie, and while quite hot mix into it by degrees two ounces of fresh butter, then wring the sauce through the tammy and serve at once.