No. 16. _Sauce au jus d’Echalote._

Put three tablespoonfuls of chopped eschalots in a stewpan with two

tablespoonfuls of vinegar, place it over a sharp fire a couple of

minutes, then add eighteen spoonfuls of demi-glace (No. 9), and six of

consommé (No. 134), boil, skim, and reduce it until it adheres to the

back of the spoon, add a little sugar and cayenne pepper. Serve where

directed.