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French Sauce

With the yolks of half a dozen eggs and one pound of butter prepare some bernaise sauce; season to taste with pepper and salt, and stir in with it one teacupful of tomato puree. When cooked, dissolve in the sauce one ounce of chicken glaze, and add one tablespoonful each of chopped parsley and slightly reduced chili vinegar. Stir it over the fire for a few minutes, then serve the sauce.