Gherkin Sauce
Cut six green gherkins into very thin slices; place them in a small stewpan with a little Tarragon vinegar and pepper. Let these simmer briskly for a few minutes on the fire, then add a small quantity of white sauce and a bit of veal. Stir the sauce until it boils, then set aside until it clears itself. Skim and pour it into a dish for use.