Chop six large eschalots, wash and press them in a clean cloth, then put
them into a stewpan with two wine-glasses full of Chili vinegar, a piece
of garlic, two bay-leaves, and an ounce of glaze; boil all together ten
minutes, then add four tablespoonfuls of tomate sauce (No. 37), a little
sugar, and ten of good gravy; boil it ten minutes longer, then add a pat
of butter; stir it well in, and it is ready for use; serve it with
devilled kidneys, poultry, or anything broiled.