Mirabeau Sauce


Put two tablespoonfuls of tarragon or French vinegar in a pan to get hot, then add about one ounce of glaze and a tiny pinch of castor sugar, and two tablespoonfuls of brown sauce, and let it stand on the stove till quite hot; remove it from the stove, and work in by degrees, bit by bit, two ounces of fresh butter; add a little chopped tarragon and chervil or parsley, and use. Don’t put the sauce on the stove after working in the butter, as it is likely to turn oily if you do.