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Sauce, Genoise

Heat tablespoon melted butter in saucepan, add one finely sliced onion, three finely chopped shallots, half bean crushed garlic, branch parsley, small sprig thyme, bay leaf and one clove, gently brown for five minutes, moisten with a gill claret, let reduce until nearly dry, pour in one and half gills demi-glace, mix well, then boil for five minutes, adding half teaspoon anchovy essence, two saltspoons salt and one saltspoon cayenne pepper. Mix well, strain through cheesecloth and use as required.