No. 850 Filets de Lièvre piqué à la Bourguignote.
Proceed and dress your fillets exactly as before, and have ready the following sauce: peel forty button onions, then put a little pounded sugar in a stewpan, which place over the fire, when it melts and turns yellowish put in a pat of butter and your onions, keep moving them over a slow fire till they become rather brown, then add a pint of brown sauce (No. 1) and six tablespoonfuls of consommé, place it at the corner of the stove, and skim well, let simmer till the onions are done; then take them out with a colander spoon and place them in another stewpan, reduce the sauce till it adheres to the back of the spoon, pass it through a tammie over the onions, have twenty pieces of cooked streaky bacon in diamonds the size of the onions, put them in the sauce, which make hot, but not to boil, sauce over and serve.