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Papillote Sauce

Chop fine two onions, put them into a stewpan, with one-half ounce of scraped fat of bacon, and stir over the fire for five minutes; then pour in one pint of brown sauce. When boiling put in with the sauce one tablespoonful of chopped parsley and mushrooms, a small quantity of scraped garlic, a lump of sugar, a little nutmeg, and pepper and salt to taste. Stir the sauce and boil it till reduced to a creamy thickness; then take it off the fire and leave it till cold. This sauce is generally used for cutlets Maintenon.