140a—Châteaubriand Butter

Reduce by two-thirds four-fifths pint of white wine containing four chopped shallots, fragments of thyme and bay, and four oz. of mushroom parings. Add four-fifths pint of veal gravy, reduce the whole to half, rub it through tammy, and finish it away from the fire with eight oz. of Maître d’Hôtel butter (No. 150, Butter à la Maître d’Hôtel) and half a tablespoonful of chopped tarragon.