• 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.