No. 11 Jus d’Estragon clair.
Put two tablespoonfuls of common vinegar into a stewpan with a piece of glaze the size of a walnut; place it over the fire, let it boil, then add a quart of consommé (No. 134), and two spoonfuls of brown gravy (No. 135), reduce it to half, season with a little sugar and pepper, finish with leaves of tarragon, as in the last.