Finnoise Sauce

Put two gills of veloute (No. 415) into a saucepan with six tablespoonfuls of melted meatglaze (No. 401), a pinch of paprika and a pinch of sweet Spanish pepper and salt; mix all well together, let boil, and incorporate slowly into it six ounces of butter, working it in with a wire whisk, and then add a coffeespoonful of chopped up parsley just when prepared to serve.