Cut up two middling-sized onions into thin slices and put them into a
stewpan with two sprigs of parsley, two of thyme, two bay-leaves, two
ounces of lean uncooked ham, half a clove of garlic, half a blade of
mace, and an ounce of fresh butter; stir them ten minutes over a sharp
fire, then add two tablespoonfuls of Tarragon vinegar, and one of Chili
vinegar, boil it one minute; then add a pint of brown sauce (No. 1), or
sauce Espagnole (No. 2), three tablespoonfuls of preserved tomates, and
eight of consommé (No. 134); place it over the fire until boiling, then
put it at the corner, let it simmer ten minutes, skim it well, then
place it again over the fire, keeping it stirred, and reduce until it
adheres to the back of the spoon; then add a good tablespoonful of red
currant jelly, and half do. of chopped mushrooms; season a little more
if required with pepper and salt; stir it until the jelly is melted,
then pass it through a tammie into another stewpan. When ready to serve,
make it hot, and add the white of a hard-boiled egg cut into strips half
an inch long, and thick in proportion, four white blanched mushrooms,
one gherkin, two green Indian pickles, and half an ounce of cooked ham,
or tongue, all cut in strips like the white of egg; do not let it boil
afterwards. This sauce must be poured over whatever it is served with.