Put three tablespoonfuls of chopped onions into a stewpan with one ounce
of butter, stir them over a moderate fire until getting rather brownish,
then add a pint of brown sauce (No. 1), half a pint of consommé (No.
134), and two spoonfuls of brown gravy (No. 135), let it simmer ten
minutes, skim it well, then stir it over a sharp fire, reducing it until
it adheres to the back of the spoon, then add a spoonful of chopped
mushrooms, one of chopped parsley, and one of preserved tomates; season
with a little sugar, cayenne, and salt, if required. When ready to serve
add the juice of half a lemon.