71—Châteaubriand Sauce

Put one oz. of chopped shallots, a sprig of thyme and a bit of bay, one oz. of mushroom parings, and one-quarter pint of white wine into a stewpan. Reduce the wine almost entirely, add one-half pint of veal gravy, and reduce again until the liquid only measures one-quarter pint. Strain through muslin, and finish the sauce away from the fire with four oz. of butter “Maître d’Hôtel” (No. 150, Butter à la Maître d’Hôtel), to which may be added a little chopped tarragon. Serve with grilled fillet of beef, otherwise “Châteaubriand.”