D'Antin Sauce

Put into a saucepan two ounces of butter, add two ounces of onions cut in one-eight inch squares, and fry them without letting them attain color; moisten with one pint of espagnole (No. 414), one gill of Madeira, and one gill of tomato puree (No. 730); add half an ounce of chopped truffles, two ounces of mushrooms cut in eighth of an inch squares, a teaspoonful of chopped parsley, and a small pinch of tarragon leaves; and also one coffeespoonful of chopped chives.