Put two tablespoonfuls of chopped onions and one of chopped eschalots in
a stewpan with three tablespoonfuls of salad oil, stir them ten minutes
over a sharp fire; then add a wine-glassful of sherry, a pint of brown
sauce (No. 1), and half a pint of consommé (No. 134), set it over a
sharp fire until it boils, then place it at the corner, let it simmer
ten minutes, skim off all the oil which it will throw up, then place it
over the fire, stir with a spoon, reducing it until it adheres to the
back of it, then add a teaspoonful of chopped parsley, a tablespoonful
of chopped mushrooms, a little sugar, salt if required, and finish with
the juice of half a lemon.