Mariniere Sauce

Have two ounces of onions cut into small three-sixteenth inch squares; fry them colorless in two ounces of butter, then moisten them with a gill of white wine, adding one tablespoonful of brandy, two ounces of finely chopped mushrooms, one pint of veloute (No. 415), two gills of veal blond (No. 423) or fish stock (No. 195) (if for lean), salt, pepper, nutmeg, one clove of garlic, one bay leaf, and as much thyme. Let cook, despumate for half an hour, skim well the surface, and add another gill of white wine, then strain the sauce through a tammy (No. 159), and just when ready to serve, throw in a teaspoonful of chopped parsley.