African Sauce

Put two ounces of butter into a sautoire and when hot add two ounces of chopped up onions and fry without coloring; moisten with a pint of broth and a pint of espagnole sauce (No. 414), add a small bunch of parsley garnished with half a bay leaf and as much thyme. Bring the whole to a boil, skim, remove the fat and let cook for half an hour; strain through a tammy and incorporate slowly into the sauce, two ounces of butter, a pinch of cayenne and the juice of a lemon, also a gill of Madeira wine and two ounces of exceedingly fine cut up truffles.