Preparation:
saute the mirepoix in butter, until well browned add the flour, heat and stir to make a brown roux gradually stir in brown stock and tomato puree heat and stir to the boil, reduce heat, and skim the surface well combine the bay leaf, thyme, and parsley in a piece of cheesecloth for a sachet add the sachet to the sauce and simmer for 2 hours, until reduced to four quarts skim as necessary strain through a chinois, pressing mirepoix to extract juices cover with a lid or melted butter to prevent skin formation serve hot or warm |
