748. Tarragon Sauce

Extract from some green tarragon by putting it into some second stock, reducing it gently; then strain it off, and add some bechemel to the liquor, and a little finely-chopped tarragon, in some leaves, blanched and put into the sauce. Season with sugar, salt, and cayenne pepper.

749. Tarragon Sauce

Put two table-spoonfuls of tarragon vinegar into a saucepan, and reduce it to half the quantity, then put to it six spoonfuls of good butter sauce and mix all well together, and if not sufficiently strong put to it a little bit of glaze, and a very little more tarragon vinegar.

Fresh tomatos, take out stalk, press them all tightly down in a stewpan, cover them, put them on the fire, strain off the liquor that is drawn from them, add to the tomatos a slice of raw ham, two shalots, a few spoonfuls of good stock, let it stew for an hour, then rub it through a tammy sieve. Have in another stewpan a little good brown sauce, put your tomato into it, boil all together, season with cayenne, salt, sugar, and lemon juice.