Instructions: Reduce the Sauce Espagnole to 3/4 of its original volume. Add the larger amount of wine and the Glace de Viande. Drop in some melted butter, a bit at a time, while swirling the contents of the pan, by moving the pan -NOT BY STIRRING-, gently. Also add the smaller portion of wine. DO NOT ALLOW THE SAUCE TO BOIL! DO NOT STIR THE SAUCE! Serve at once, while the butter swirl is visible.

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