No. 45 Sauce à l’Indienne.
Put two good tablespoonfuls of chopped eschalots into a stewpan, with four of white vinegar from a bottle of mild Indian pickles, boil them a couple of minutes, then add a pint of white sauce (No. 7), and three tablespoonfuls of white broth; reduce it over a sharp fire (keeping it stirred) until rather thickish, then add two tablespoonfuls of cream, and pass it through a tammie into another stewpan; when ready to serve make it hot, and add six of the pickles, cut in strips, which serve in it.