Sharp Sauce with Capers and Onion Puree

Sharp Sauce.—Reduce to one-half, five or six spoonfuls of tarragon vinegar, with some shallots, cut in one-eighth of an inch squares. Put on the fire to reduce, three or four gills of sauce espagnole (No. 414) free from all fat, one gill of veal blond, (No. 423) and then the above infusion, pouring it in slowly, and when the sauce is sufficiently succulent and thick, strain it into a saucepan and keep it warm in a bain-marie.

Sharp with Capers, and Onion Puree--Add a pint of espagnole (No. 414) to a tablespoonful of good vinegar, and set them in a saucepan with a bay leaf, a clove of garlic, a little thyme, two cloves, and two gills of broth, also a pinch of powdered sugar; let the whole boil for fifteen minutes, then skim off the fat; strain through a tammy, and finish by adding two spoonfuls of capers, and two of onion puree.