From: The Thorough Good Cook

Sauces: 21. Champagne

Cut an onion, half a pound of mushrooms, and a small carrot, in slices, which put into a saucepan with two ounces of butter, a few sprigs of parsley, a sprig of bay-leaf, a very little thyme, a couple of blades of mace, two cloves, about thirty peppercorns, and an ounce of ham cut in pieces; let the whole sweat well over a brisk fire; do not leave off stirring; add about two tablespoonfuls of flour; stir it two minutes longer, bearing in mind that it must be as white as you can make it; dilute with consommé; bring it gradually to the consistence of "turned" sauce. When it is well clarified at the side of the stove, skim it, then add three parts of a bottle of boiling champagne. Reduce your sauce, on a quick fire, to the consistence of melted butter; strain it through a tammy, and finish with a piece of anchovy butter as large as a walnut, cayenne, and lemon juice.

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