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Sauce Picard

Place in a saucepan six finely chopped shallots with half gill good tarragon vinegar. Let reduce on brisk fire until almost dry, being careful not to allow to burn, then pour in one and a half gills demi-glace with one teaspoon cayenne. Mix well, let boil for ten minutes, then add bit by bit a half ounce fresh butter and sharply mix while adding. Sauce is then ready for use.