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Chateaubriand Sauce

One pint of Spanish sauce; one gill of sherry; three tablespoons of butter; one of lemon juice; one teaspoon of minced parsley; one saltspoon of salt and a pinch or two of pepper. Thoroughly whip the butter, lemon juice, salt and pepper together and add the parsley. When wanted, add all this to the Spanish sauce, made hot, stir for a moment or so and serve.