No. 518
Pickle Sauce
Sauce aux Cornichons
Slice two ounces of pickles into thin pieces, and lay them in a saucepan with one gill of vinegar and a pinch of mignonette; let it boil up quickly and reduce it to half its quantity, then add one pint of espagnole (No 414), two gills of veal blond (No. 423), a bay leaf, and as much thyme. Despumate the sauce for fifteen minutes, then suppress the bay leaf and thyme, and serve.