1/4 cup finely minced yellow onion
1 tablespoon butter
1 teaspoon vegetable oil or fat
1 cup dry white wine or 2/3 cup dry vermouth
2 cups brown sauce (see recipe below)
3 to 4 tablespoons Dijon-type prepared mustard creamed with 2 or 3 tablespoons butter and 1/8 teaspoon sugar
2 to 3 tablespoons fresh minced parsley

Brown Sauce
1/3 cup each: finely diced carrots, onions, and celery
3 tablespoons dice boiled ham (or diced lean bacon simmered for 10 minutes in water, rinsed and drained)
6 tablespoons clarified butter
Rendered fresh pork fat or cooking oil
4 tablespoons flour
6 cups boiling fresh brown stock or canned beef bouillon
2 tablespoons tomato paste
A medium herb bouquet: 3 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth.