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Sauce Bercy

Finely chop four sound shallots; place them in a small saucepan with a teaspoon butter and lightly brown for ten minutes, stirring once in a while; then pour in a half gill white wine, let reduce to one-half the quantity, add one and a half gills demi-glace and half teaspoon of chopped chives. Mix a little and let boil for ten minutes, add half ounce good butter, lightly mix and use as required.