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Matelote Sauce

Put some slices of onion into a stewpan with a lump of butter, and fry them until browned; then remove them, leaving the butter in the stewpan. Pour in with the butter one and one-half pints of wine and stock, mixed in equal quantities (either red or white wine can be used), and season to taste with salt and pepper. Boil the sauce until it is reduced to one-third its original quantity, then put in some cooked mushrooms, and the onions, and serve it.