No. 34 Sauce à la Batelière.
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.