67—Bonnefoy Sauce, or White Bordelaise Sauce

Put in a stewpan two oz. of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white Bordeaux. Reduce the wine almost entirely, add one-quarter pint of velouté, let it simmer twenty minutes, and rub it through a tammy. Finish it, away from the fire, with six oz. of butter and a little chopped tarragon.

Serve it with grilled fish and grilled white meat.