Slice the bouilli into thin, fine slices. Take a dozen onions, the smallest kind, dust over with sugar, and bake in the oven. When a good color, put a little of the Bouillon in the stewing pan and boil down one-half. Moisten with acup of Claret and a thick Meat Sauce, allowing half and half in proportion. Then add the beef, the mushrooms, the bouquet garni, salt, pepper and a little nutmeg, and serve very hot.