Sauce Vinaigrette
4 table-spoons vinegar
1 bay leaf
1 table-spoon brown sauce
1 table-spoon chopped shallots
2 table-spoons chopped gherkins
1 table-spoon capers
1 table-spoon chopped parsley
1 oz. butter
Boil the vinegar for quarter of an hour with the bay leaf. Add the sauce (see p. 118). Simmer five minutes. Remove the bay leaf. Add the shallots (which should have been previously cooked in the butter and allowed to drain upon a sieve), capers, gherkins and parsley.