No. 467
French Sauce
Sauce a la Francaise
Reduce one pint of bechamel (No. 409), with two gills of mushroom essence (No. 392) in a saucepan, season with mignonette and nutmeg and half a small clove of crushed and chopped garlic, as well as a tablespoonful of meat glaze. Just when ready to serve incorporate into the sauce four ounces of crawfish butter (No. 573), strain through a tammy, then add a teaspoonful of vinegar and chopped parsley.