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Deviled Sauce

Put three peeled and chopped shallots into a saucepan, add one clove of garlic, one bay leaf, a bunch of parsley and thyme, one-half teaspoonful of cayenne and coarsely crushed white pepper, one and one-half pint of Spanish sauce, and one-half pint of veal broth. When boiling, move the sauce to the edge of the fire, and let it simmer for half an hour. Skim the sauce, strain it through a fine hair-sieve, and serve.