Sauce Bordelaise.—Put into a pan a tablespoonful of minced and blanched shallot, a pinch of fresh and coarsely ground black pepper, and a full gill of claret (Bordeaux), and reduce it sharply to half, when you stir into it half a pint of good espagnole, skim and reduce a little, add a tablespoonful of finely minced parsley, and serve. This sauce should always be rather thin.