180 | Sauce à la Matelote.
—Reduce for five minutes one glassful of good red wine with a bouquet (No. 254) and a small glassful of mushroom liquor; then add half a pint of velouté (No. 152) and boil for five minutes. Strain, and then add the third of a tablespoonful of salt and a scant teaspoonful of pepper, and throw in twelve small, cooked, glazed onions (No. 972), four mushrooms cut into quarters, and one ounce of cooked salt pork cut in dice. Cook again for five minutes, and serve.