- 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.
