No. 578 Carbonade de Mouton à la Bourginotte.
Prepare a loin of mutton as in the last, then peel one hundred button onions, put half an ounce of pounded sugar in a stewpan, set it over the fire and as soon as it is melted add half an ounce of butter and the onions, place them over a slow fire, tossing them every now and then, when getting tender add a pint and a half of white sauce (No. 7), and a pint of white stock, with a small bunch of parsley, thyme, and bay-leaf, set it on the fire till the onions are quite done, take them out with a colander spoon and put them in a clean stewpan, reduce the sauce till it becomes rather thickish, pass it through a tammie upon the onions, warm altogether, pour the sauce in your dish, place the carbonade in the centre, which glaze and serve very hot.
For breast of mutton à la Soubise, sauce piquante, tomate, &c., see Removes No. 487.