Piedmontese Sauce

Fry lightly without coloring in two ounces of clarified butter, four ounces of onions, when done, drain the butter, and finish cooking them in one pint of veal blond (No. 423). Skim off all the fat, and then pour in a pint of bechamel (No. 409) or espagnole (No. 414), reduce and add two ounces of white Piemont truffles cut in squares; just when ready to serve, stir in an ounce of garlic butter (No. 576) mixed with anchovy butter (No. 569); then add a dash of cayenne pepper and the juice of a lemon.