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Bordelaise Sauce

Chop fine four shallots, boil them for a few minutes, then strain off the water and put them into a saucepan with one-half pint of white wine. Boil the wine for twenty minutes; then add one pint of Spanish sauce, a small quantity of chopped parsley and pepper. Let the sauce simmer gently by the edge of the fire for twenty minutes longer, then boil it up and serve at once.