Cut an onion, half a pottle of mushrooms, and a small
carrot, in slices, which put into a saucepan with two ounces of
butter, a few sprigs of parsley, a sprig of bay-leaf, a very little
thyme, a couple of blades of mace, two cloves, about thirty
peppercorns, and an ounce of ham cut in pieces ; let the
whole sweat well over a brisk fire ; do not leave off stirring ;
add about two tablespoonfuls of flour; stir it two minutes
longer, bearing in mind that it must be as white as you can
make it; dilute with consommé (p.77); bring it gradually to
the consistence of " turned " sauce. When it is well clarified
at the side of the stove, skim it, then add three parts of a
bottle of boiling champagne. Reduce your sauce, on a quick
fire, to the consistence of melted butter ; strain it through
a tammy, and finish with a piece of anchovy butter as large as
a walnut, cayenne, and lemon juice.
 

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