Peel and slice six onions, as in the last, put them into a stewpan with a quarter of a pound of butter, pass them over a moderate fire until tender and of a light brown colour, then mix in one tablespoonful of flour, add a pint of demi-glace (No. 9), and ten tablespoonfuls of brown gravy (No. 135), boil altogether until the onions are quite done, season with a little pepper, salt, and grated nutmeg, rub it through a tammie, put it into another stewpan, make it hot, and serve where directed.
No. 49. Sauce à la Milanaise.
Cut thirty pieces of blanched maccaroni half an inch in length, as many pieces of lean cooked ham of the same size, and an equal quantity of white blanched mushrooms also the same, then put twelve tablespoonfuls of white sauce (No. 7), in a stewpan with four of white broth, season with a little cayenne pepper, salt, and sugar; boil it ten minutes, then add the above ingredients with two ounces of grated Parmesan cheese, stir all gently over the fire ten minutes, finish with a tablespoonful of cream, and use where required.
No. 50. Sauce ou Ragout à la Financière.
Put a wineglassful of sherry into a stewpan with a piece of glaze the size of a walnut, and a bay-leaf, place it upon the fire, and when it boils add a quart of demi-glace (No. 9); let it boil ten minutes, keeping it stirred; then add twelve fresh blanched mushrooms, twelve prepared cockscombs, a throat sweetbread cut into thin slices, two French preserved truffles also in slices, and twelve small quenelles (No. 120); boil altogether ten minutes, skim it well, thin it with a little consommé if required, but it must be rather thick, and seasoned very palatably.
The above may also be made white by using bechamel, or white sauce (No. 7) instead of brown, and following the above directions and finishing with half a gill of cream; serve in a vol-au-vent or wherever directed.
No. 51. Sauce aux Truffles.
Put a pint of demi-glace (No. 9) into a stewpan, place it over the fire, keeping it stirred until it has reduced one third; have four middling-sized preserved French truffles cut into slices, which throw into the sauce, add a little sugar, and take it from the fire, not allowing it to boil after the truffles are in; it is then ready to serve where directed: by this simple method you retain the full flavour of the truffles, and keep them tender. Sauce aux truffles may also be made white by using white sauce (No. 7), instead of demi-glace, and finishing with half a gill of cream, but it requires to be rather thicker than the brown. When brown, neither this sauce nor the following must be too thick.
No. 52. Sauce aux Champignons.
Put a pint of demi-glace (No. 9) into a stewpan, reduce it to one third, keeping it stirred, then add twenty blanched mushrooms (No. 107), a little catsup, and half a teaspoonful of sugar; boil altogether a few minutes, skim it, and it is ready to serve. To make it white put a pint of white sauce (No. 7) into a stewpan with half a teaspoonful of sugar, when it boils add twenty mushrooms, boil altogether ten minutes, then stir in a liaison of one yolk of egg mixed with two tablespoonfuls of cream, but do not let it boil afterwards.