104. Sauce à la Génoise.

train about two tablespoonfuls of cooked mirepoix (No. 128), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 110), two tablespoonfuls of white broth (No. 126), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve; put in half an ounce of good butter and a teaspoonful of anchovy sauce (No. 105), and serve.

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