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BORDELAISE SAUCE (a la Gouffe)

Add to half a pint of Sauterne a table-spoonful of shallots, blanched and chopped, and a very small quantity of mignonette pepper. Reduce it, by boiling, to a quarter of a pint, then add a pint of Spanish sauce, and boil for five minutes, with the addition of a table-spoonful of chopped parsley.