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Bourgeoise Sauce

Put one tablespoonful each of blanched and chopped chervil, parsley and tarragon leaves into a saucepan and mix with them one teacupful of stock and one dessert-spoonful each of meat glaze, French mustard and powdered sugar; stir the above ingredients over the fire for a few minutes. When ready to serve the sauce squeeze into it the juice of half a lemon and season to taste with a little each of salt and pepper. This sauce makes an excellent relish for cold boiled chicken or beef.