Barley Crêpes with Cabbage and Sauce Pierre
Make the sauce Pierre :
Slowly melt 1/4 cup of chilled butter in a medium saucepan over medium heat. Add in some shallots and cook until they are translucent. After that, add in some vermouth and let it cook until it is reduced by half. Gradually add in the remaining 1 1/2 cups of chilled butter, whisking constantly, until all the butter is melted and the sauce is emulsified. Finally, whisk in some cream, Worcestershire sauce, lemon juice, salt, and pepper to taste.