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Half a Carrot (Gill of Mushroom Liquor)

Half a gill of Mushroom Liquor.

Peel the onion and carrot and mince them very finely, fry them in a little butter to a nice colour, drain off the butter and moisten with the wine and mushroom liquor, let this reduce well, then add the fish stock or liquor left in the pan in which the fish to be served with this sauce is cooked. Boil it up again and add the Espagnole Let this simmer for ten minutes, then strain it through a fine strainer or cloth; add a small piece of butter, and season if necessary with sauce.

H a few drops of lemon juice, salt and pepper, and keep hot.

P.S. If you have no Espagnole sauce handy, use as a substitute half an ounce of flour, half an ounce of butter, well kneaded and diluted with half a pint of stock; boil well, and use as directed.