Chopped Sauce

Add one tablespoonful of chopped shallots to one gill of vinegar; put them in a saucepan with one chopped and crushed clove of garlic; let boil slowly until thoroughly reduced then moisten with a gill of broth, and one pint of espagnole sauce (No. 414); add two ounces of chopped mushrooms, one tablespoonful of parsley, one of pickles, and one of small capers, all chopped separately, and just when serving, incorporate into the sauce two ounces of butter, salt, pepper, and nutmeg.