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Sauce, Bennett

Thoroughly wash, wipe and slice four fresh mushrooms, place in a saucepan with three finely chopped shallots, one teaspoon butter, and cook on fire for five minutes, stirring once in a while. Pour in one gill white wine, let reduce to almost a glaze, then pour in one and a half gills demi-glace. Add four stoned and finely sliced large olives, six fresh tarragon leaves, and season with two saltspoons salt and one saltspoon cayenne pepper. Mix well, let boil for ten minutes, remove to table, add little by little a half ounce good butter, mix with spoon while adding it, then use as required.