No. 11. _Jus d’Estragon clair._

Put two tablespoonfuls of common vinegar into a stewpan with a piece of

glaze the size of a walnut; place it over the fire, let it boil, then

add a quart of consommé (No. 134), and two spoonfuls of brown gravy (No.

135), reduce it to half, season with a little sugar and pepper, finish

with leaves of tarragon, as in the last.