Sauce Mirabeau.—Put into a pan a pinch of black peppercorns, a bay leaf, one-third of a gill of vinegar, and reduce it to half; then add a teaspoonful of glaze, a dust of cayenne pepper, half a pint of espagnole, just bring this to the boil, lift it from the fire and work into it 2oz. of anchovy butter, up small, allowing it to just melt over it, and then adding each piece of butter so as to ensure the melting of each before the next is added, and pay attention to this point that the flavour of the butter depends. Finish off with a little finely minced parsley or tarragon, and a dust of coralline pepper. Mirabeau is really a brown form of Béarnaise, and should properly come amongst the butter sauces. It is used with cutlets, fillets of beef, etc. If preferred, light