This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Put in a stewpan two ounces of minced shallots, and one-half pint of Graves, Sauterne, or any other white Bordeaux. Reduce the wine almost entirely, add one-quarter pint of veloute, let simmer twenty minutes and rub through a sieve. Finish it, away from the fire, with six ounces of butter and a little chopped tarragon.
Serve with grilled fish and grilled white meat.
 
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