Named after a French restauranteur of the last century who made it known and valued as an accompaniment to broiled pork.

Mince an onion extremely fine and stir over the fire in a small saucepan with a little oil or clear butter until it is cooked and beginning to brown, then put in a little made mustard, a tablespoonful of vinegar, pepper, and half a cup of light veal gravy or Spanish sauce. Skim off the oil or butter as it rises. Serve without straining - it is a yellowish brown sauce with miinced onion in it.