Tarragon Sauce

Reduce one pint of veloute (No. 415), or espagnole (No. 414) with half a pint of chicken essence (No. 387). Infuse a pinch of tarragon leaves in a gill of chicken essence, and add this infusion to the veloute or espagnole; strain all through a tammy, and just when serving throw in a tablespoonful of tarragon leaves cut in lozenges, and blanched in boiling water in an untinned copper pan.