Scrape two ounces of fat bacon, which put into a stewpan, with two
tablespoonfuls of chopped eschalots, and four of chopped mushrooms; stir
them over a moderate fire ten minutes, then add half a tablespoonful of
flour (mix it well) and a quart of demi-glace (No. 9); let it simmer ten
minutes, skim it; then add a spoonful of chopped parsley, a little
pepper and salt, half a teaspoonful of powdered sugar, and a little
grated nutmeg; mix the whole well together, then place it upon the fire;
keep it stirred, and reduce until rather thick, then pour it into a
basin, and use where directed. This sauce requires to be thick, but not
pasty; it is folded in paper with cotelettes, joints of poultry, game,
&c., with which it is also broiled and served, without taking them out
of the papers.