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Scallops, Lyonnaise

Plunge a pound and a half fresh scallops in a quart boiling water with a teaspoon salt, boil for five minutes and drain on sieve. Heat two tablespoons melted butter in a saucepan, add two medium, exceedingly fine sliced onions and cook to a nice light colour, stirring well meanwhile, then add one tablespoon flour, stir well and cook for five minutes more, stirring once in a while. Pour in two tablespoons sherry and one and half gills demi-glace, mix well and let boil for five minutes. Add the scallops with three saltspoons salt, one saltspoon cayenne pepper, mix a little, cook for six minutes, occasionally mixing, pour scallops into a deep dish, sprinkle a little chopped parsley over and serve.