Put a tablespoonful of chopped eschalots, one of chopped tarragon, one
of chopped parsley, and four of chopped mushrooms into a stewpan with
one blade of mace, three cloves, a wineglassful of vinegar, and one of
sherry; set it upon the fire until nearly dry, then add a quart of brown
sauce (No. 1), with a pint of consommé, (No. 134), reduce it until it
adheres to the back of the spoon, then add a spoonful of chopped
gherkins, and one of chopped capers; when ready to serve stir in an
ounce of anchovy butter (No. 78). Do not let it boil afterwards.
This sauce is a good zest for any description of broiled meat or
poultry.