No. 23 Jus lié aux fines Herbes.
Put two tablespoonfuls of finely-chopped onions into a stewpan with a piece of butter the size of a walnut; stir them over the fire until lightly browned; then add eighteen spoonfuls of demi-glace (No. 9), and eight of consommé (No. 134), reduce it to two thirds, skim it well, then add a tablespoonful of chopped parsley, and one of chopped mushrooms, with a little cayenne pepper, and a quarter of a teaspoonful of powdered sugar; boil altogether five minutes, and finish with the juice of half a lemon; it is then ready for use.