Chateaubriand Sauce

Put into a saucepan one pint of espagnole sauce (No. 414), with two tablespoonfuls of meat glaze (No. 401), one pint of veal blond (No. 423), and reduce it all to half, then strain through a tammy, and just when ready to serve, stir in half a pound of fine butter, the strained juice of a lemon and a teaspoonful of chopped parsley. To make it with tarragon put into a saucepan two gills of dry white wine with some chopped shallots and mushroom peelings, and reduce it all to half. Mix in with it six tablespoonfuls of meat glaze (No. 401), and finish with three gills of reduced veloute (No. 415), let it boil for two minutes, then strain; at the last moment mingle in with it three ounces of butter in small pats, working it in well with a small tinned wire whisk; add the strained juice of a lemon and a few finely shreded tarragon leaves.