Mirepoix (No. 228). Fry the vegetables until they are well browned;
moisten with one-quarter pint of vinegar and one-half pint of Marinade
(Formula 169); reduce to two-thirds; add one pint of Espagnole Sauce,
and cook for three-quarters of an hour. Ten minutes before straining
the sauce, put in a few crushed peppercorns. If the pepper were put in
the sauce earlier, it might make it bitter.