From: The Thorough Good Cook

Sauces: 1. A la Diable

Mince half a dozen shallots very small, wash, and press out all the moisture; then put them into a saucepan, with a glass of vinegar, a clove of garlic, a bay-leaf, and some veal glaze; reduce it nearly to a jelly; moisten it with a little good gravy, add pimento butter and a teaspoonful of olive oil.

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