Provencal Sauce,fat or Lean

Fry lightly in two gills of oil, half a pound of minced onions, two ounces of ham (or smoked salmon, if for lean), a pinch of parsley leaves, a crushed and chopped clove of garlic, thyme, bay leaf, mignonette, nutmeg, a pinch of ground cloves; dilute with a pint of fish stock (No. 195), if for lean, or veal blond (No. 423) if for fat; let cook, despumate, and when the broth is reduced to a third, add a pint of espagnole (No. 414), if for brown or allemande (No. 407) if for white; one or the other, for fat or lean. Stir in two ounces of fresh butter and the juice of a lemon to finish.