From:
The Thorough Good Cook
Sauces: 45. Orleans
Put into a
saucepan three or four teaspoonfuls of
vinegar, a little
pepper, some
shallot, and an ounce of
butter; reduce this, and add four or five ladlefuls of
brown sauce. When ready for table, put into your sauce four or five
gherkins, the whites of three hard-boiled eggs, five
anchovies, a
carrot (all cut into dice), and a dessertspoonful of white
capers. Make it quite hot, but not boiling, and
serve.