Peel about twenty button onions, then put a teaspoonful of powdered
sugar in a stewpan, place it over a sharp fire, and when melted and
getting brown, add a piece of butter the size of two walnuts, and your
onions, pass them over the fire until rather brown; then add a glass of
sherry, let it boil, then add a pint of brown sauce (No. 1), and ten
spoonfuls of consommé (No. 134), simmer at the corner of the fire until
the onions are quite tender, skim it well; then add twenty small
quenelles (No. 120), ten heads of mushrooms, a teaspoonful of essence of
anchovies, one of catsup, one of Harvey sauce, and a little cayenne
pepper. Serve where directed.