For about a pound-slice of salmon make the following quantity of sauce: peel thirty button onions, and put half a teaspoonful of sugar in a quart-size stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter (the size of two walnuts) and the onions, toss them over now and then until rather brown, then add a glass of sherry, let it boil, then add half a pint of brown sauce, and a gill of broth, simmer at the corner of the fire until the onions are quite tender, skim it well, and add a few mushrooms, if handy, season with a little salt and sugar, and sauce over any kind of fish where described. The addition of a teaspoonful of essence of anchovies is an improvement. Use where directed.

282. Matelote Sauce Simplified

Proceed as above respecting the onions, only add a fourth more butter, and fry them a little browner; then add a glass of sherry and two teaspoonfuls of flour, which stir round gently with a small wooden spoon, add to it about a pint of water, stir now and then till boiling, add three saltspoonfuls of salt, two of sugar, one of pepper, and a bouquet garni, simmer and skim, add a few drops of coloring to give it a nice brown color; when ready to serve, add a good tablespoonful of anchovy essence; it ought to adhere lightly to the back of the spoon, but not be too thick; sauce over or under, as directed; small pieces of glaze, if handy, put into it is an improvement, also using broth instead of water; oysters and mushrooms may be introduced, also a little cayenne pepper. This sauce must be very savory.