Deviled Sauce

Lay in a saucepan three tablespoonfuls of vinegar, two ounces of one-eighth inch squares of shallot, a few parsley leaves, one bay leaf, as much thyme, and a clove of garlic crushed and chopped; let the whole boil for a few minutes, then add a pint of espagnole (No. 414), a pinch of mignonette, a very little cayenne pepper, a gill of red wine, and two tablespoonfuls of diluted mustard, also two tablespoonfuls of tomato sauce.