Put one tablespoonful of chopped onions and one of chopped eschalots
into a stewpan with half an ounce of butter, pass them over the fire
until lightly browned, then add four glasses of port wine, two cloves,
and half a blade of mace, with two bay-leaves, a sprig of thyme, and one
of parsley, boil them a few minutes; then add a quart of brown sauce
(No. 1), and ten tablespoonfuls of consommé (No. 134), reduce it until
rather thick; then add one tablespoonful of chopped mushrooms, boil it
another minute, then pass it through a tammie into a clean stewpan; when
just ready to serve, boil it up, season it with a little salt, cayenne
pepper, and half a teaspoonful of sugar, then stir in one ounce of
anchovy butter (No. 78), but do not let it boil after. Serve with any
description as directed.