Put two spoonfuls of chopped eschalots into a stewpan with three of
vinegar; reduce it to half over the fire, then add eighteen spoonfuls of
demi-glace (No. 9), and six of consommé (No. 134), boil it about a
quarter of an hour, skim it well, add half a teaspoonful of sugar, and
when again forming a light glaze, add two tablespoonfuls of chopped
gherkins, and a little cayenne pepper; it must not boil afterwards.