Fry gently in butter, without coloring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoon-ful of paprika. Moisten with a gill of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs.

Finish with one pint veloute, according to the use for which the sauce is intended, and boil moderately for five minutes. Then rub the sauce through a sieve, and complete it with two ounces of butter. Remember to keep the sauce a delicate pink shade.