Bretonne Sauce

Mince up four ounces of onions, fry them in two ounces of clarified butter, and when fried without attaining a color, drain them and moisten with one gill of veal blond (No. 423); reduce and let fall to a glaze. Add one gill of veloute (No. 415) if for white, and espagnole (No. 414) if for brown; season with salt and pepper, and meat glaze; strain it forcibly through a sieve, and incorporate into the sauce just when ready to serve, half an ounce of fresh butter. For a lean sauce, moisten with some fish stock (No. 417), and lean veloute or espagnole (No. 416) and fish glaze (No. 399).