Proceed and dress your fillets exactly as before, and have ready the
following sauce: peel forty button onions, then put a little pounded
sugar in a stewpan, which place over the fire, when it melts and turns
yellowish put in a pat of butter and your onions, keep moving them over
a slow fire till they become rather brown, then add a pint of brown
sauce (No. 1) and six tablespoonfuls of consommé, place it at the corner
of the stove, and skim well, let simmer till the onions are done; then
take them out with a colander spoon and place them in another stewpan,
reduce the sauce till it adheres to the back of the spoon, pass it
through a tammie over the onions, have twenty pieces of cooked streaky
bacon in diamonds the size of the onions, put them in the sauce, which
make hot, but not to boil, sauce over and serve.