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Chateaubriand Sauce

Place one gill and a half demi-glace in a small pan, with one tablespoon port wine, the juice of quarter of a lemon, a teaspoon currant jelly, a saltspoon freshly chopped parsley, one saltspoon chopped chives, one saltspoon chopped chervil and a half saltspoon cayenne pepper. Mix all well together, boil for five minutes and use as required.