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Gherkin Sauce

Put a sprig of thyme, a bay leaf, a clove of garlic, two finely-chopped shallots, a little cayenne pepper, and salt into a saucepan with one breakfast cupful of vinegar. Place the pan on the fire, and when the contents have boiled for thirty minutes add a breakfast cupful of stock or good broth. Strain it through a fine hair-sieve and stir in an ounce and a half of liquefied butter mixed with a little flour to thicken it. Place it back in the saucepan and when it boils stir in a teaspoonful or so of parsley very finely chopped, two or three minced pickled gherkins and a little salt if required.