43—Lyonnaise Sauce

Finely mince two oz. of onions and brown them slightly in two oz. of butter. Moisten with one-quarter pint of white wine and as much vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour. Rub the sauce through a tammy.

N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer.