Genoise Sauce

This sauce must not be confused with genevoise. Put into a saucepan two gills of vinegar, and two chopped shallots, let reduce till dry, then add a pint of espagnole (No. 414) and two gills of chicken essence (No. 387) or else fish essence (No. 388), according if needed for fat or lean; one ounce of chopped gherkins, two tablespoonfuls of small nonpareil capers, half an ounce of Sultana raisins and half an ounce of currants, a coffeespoonful of sugar, a dash of cayenne, mignonette, and nutmeg; reduce the whole to a proper consistency and add one gill of tomato puree; boil, despumate and reduce to the consistency of a light sauce. Serve this sauce with roasted or broiled poultry.