Shallot Sauce and Shallot Gravy

Blanch in boiling salted water three finely chopped shallots, placing them in the corner of a napkin; afterward cook them in a gill of consomme (No. 189); reduce this latter until dry, then add to it one gill of veloute (No. 415). Now pound four hard boiled egg-yolks with six ounces of butter; put the preparation into a saucepan, and stir it while heating till it becomes very hot, then season with salt, mignonette and lemon juice; if too thick add a little water and then strain it through a tammy (No. 159), and mix in a coffeespoonful of chopped parsley; stir it into the above prepared sauce.

Shallot Gravy.—Put eight minced shallots, a small bay leaf, some thyme and branches of parsley in a saucepan, moisten with two gills of clear gravy (No. 404) and let all cook for ten minutes on the corner of the range; strain through a napkin, and keep the sauce warm in a bain-marie until needed.