Chop fine about a good tablespoonful of eschalot, wash them by placing them in the corner of a napkin, and pouring water over them ; press them until dry, put them in a small stewpan with two tablespoonfuls of vinegar, one clove, a little mace ; boil two minutes, add ten tablespoonfuls of demi-glaze, boil a little longer, add a little sugar, and serve.