Sauce Echallotte.—Moisten six or eight shallots, a bay leaf, some paraley, and a little thyme, with half a gill of strong veal stock, and reduce it to a glaze; then pour on to it half a pint of brown sauce, let it cook gently for ten minutes at the side of the stove, strain, and keep in the bain-marie till wanted. This is also very good, if clear stock or gravy is used instead of thick sauce. Excellent with mutton.