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Lyonnaise Sauce

Cut in quarters, then finely slice, a Spanish onion, brown in a saucepan with a tablespoon melted butter to a nice golden colour, then pour in one gill tomato sauce and one gill demi-glace. Add half teaspoon freshly chopped parsley, juice of half a sound lemon, two saltspoons salt and one saltspoon cayenne pepper, lightly mix, then boil for twelve minutes and use as required.