Prepare twelve cotelettes as before, dress them on your dish, and have
ready the following sauce: peel forty button onions, then put half a
teaspoonful of sugar in a stewpan, and place it over the fire; when
melted and beginning to brown, add two ounces of butter and the onions;
keep tossing them over the fire until they get rather brown, add a pint
of brown sauce (No. 1), and half the quantity of consommé; let boil on
the corner of the stove till the onions are done, keeping it well
skimmed, the onions must be tender but not broke, take them out
carefully with a colander spoon and place them in a clean stewpan;
reduce the sauce till it adheres to the back of the spoon, add a
tablespoonful of French mustard, and pass it through a tammie over the
onions; have also twenty little balls the size of marbles, cut from some
gherkins, which put in the sauce, warm altogether, but do not boil,
dress the onions and gherkins in the centre, sauce over and serve.