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Shallots Sauce

Chop up very finely eight peeled shallots, place in a small saucepan with a tablespoon butter and gently fry for five minutes, stirring frequently meanwhile; pour in one gill demi-glace, half gill tomato sauce and two tablespoons sherry; add half teaspoon freshly chopped parsley and the juice of a lemon; lightly mix, then boil for fifteen minutes, remove and serve as directed.