From:
The Thorough Good Cook
Sauces: 37. Lyonnaise
Slice three
onions, place in a little
butter with a small piece of
ham; when nicely browned, add
Spanish sauce, according to the quantity wanted, and a ragout-spoonful of
consommé; let it boil; draw it to the corner of the stove to throw up the
fat; skim well, and pass it through a
tammy; put it into another
stew-
pan with
button onions cut in rings, fried brown, and drained in a
cloth; let it boil five minutes. Take off any butter which may rise, and keep your sauce
hot in the metal bath. Some call this
Sauce Bretonne.