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.