No. 62 Sauce Matelotte.
Peel about twenty button onions, then put a teaspoonful of powdered sugar in a stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter the size of two walnuts, and your onions, pass them over the fire until rather brown; then add a glass of sherry, let it boil, then add a pint of brown sauce (No. 1), and ten spoonfuls of consommé (No. 134), simmer at the corner of the fire until the onions are quite tender, skim it well; then add twenty small quenelles (No. 120), ten heads of mushrooms, a teaspoonful of essence of anchovies, one of catsup, one of Harvey sauce, and a little cayenne pepper. Serve where directed.