Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter ; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. Reduce the sauce for ten minutes ; then moisten with half a pint of Espagnole sauce (151), adding a tablespoonful of cooked fine herbs (No. 143). Cook again for ten minutes, and serve.