Proceed, fry, and dress them as directed for à la ravigote; serve with
the following sauce: chop two large onions very fine and put them in a
stewpan with an ounce of butter, place them over the fire, keeping
stirred till they become rather yellow, then pour off as much butter as
you can; add a glass of port wine and a piece of glaze the size of a
walnut, let simmer five minutes, add twelve tablespoonfuls of brown
sauce and six of consommé (No. 134), reduce till it adheres to the back
of the spoon, season with a little cayenne pepper and sugar, pour the
sauce in the centre and round your palates, have a good handful of fried
parsley, which place in a pyramid in the centre, and serve very hot.