187 | Sauce à la Génoise.
—Strain about two tablespoonfuls of cooked mirepoix (No. 138), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 151), two tablespoonfuls of white broth (No. 99), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve; put in half an ounce of good butter and a teaspoonful of anchovy sauce (No. 163), and serve.