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Beefsteak Sauce

Heat a tablespoon butter in a saucepan, add six finely chopped shallots and gently brown for five minutes. Pour in one and a half gills demi-glace, two branches each freshly chopped parsley and chervil, four branches chives, the juice of a quarter lemon; lightly mix and let boil for six minutes, add, little by little, half ounce good butter, mix well and use as directed.