Ingredients: Onion, butter, Burgundy, mushrooms, truffles,
parsley, bay leaf, Espagnole sauce, blond of veal, essence
of fish, anchovy butter, crayfish or lobster butter.
Cut up a small onion and fry it in butter, add a glass of Burgundy,
some cuttings of mushrooms and truffles, a pinch of chopped parsley
and half a bay leaf. Reduce half. In another saucepan put two
cups of Espagnole sauce, one cup of veal stock, and a tablespoonful
of essence of fish, reduce one-third and add it to the other
saucepan, skim off all the grease, boil for a few minutes, and pass
through a sieve. Then stir it over the fire, and add half a
teaspoonful of crayfish and half of anchovy butter.