Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  onion
  8             ounces  carrot
  8             ounces  celery
  8             ounces  unsalted butter
  8             ounces  bread flour
  6             quarts  brown stock
  8             ounces  tomato puree
     1/2                bay leaf
     1/4      teaspoon  thyme
  6                     parsley

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

Nutritional Information:

2941 Calories (kcal); 192g Total Fat; (57% calories from fat); 52g Protein; 272g Carbohydrate; 496mg Cholesterol; 1395mg Sodium