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Poivrade Sauce

Put in a stewpan half a dozen scallions, a little thyme, a good bunch of parsley, two bay leaves, a dessertspoonful of white pepper, two tablespoonfuls of vinegar and two ounces of butter, and let all stew together till nearly all the liquor has evaporated; then add one teacupful of stock and two teacupfuls of Spanish sauce. Boil this till it is reduced one-half, and serve.