204 | Champagne Sauce.
—Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce (No. 151), and cook for fifteen minutes longer; strain through a Chinese strainer, and serve.