26 December 2012,22:44 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
4 hours 10 minutes

Preparation Method :

  • Heat the butter in a heavy-based saucepan and stir in the flour to make a roux, with care not to let the mixture burn.
  • Add the tomato puree to the roux, then slowly add the boiling brown stock and then vinegar.
  • In a separate saucepan heat the oil or butter and cook the bacon and vegetables until they turn to light golden colour.
  • Drain the vegetables add them to the sauce with the herbs and then season it and simmer slowly for 4 hours.
  • Skim with a ladle, strain through a fine sieve into a clean saucepan, and heat it up when ready to serve.


  • 25 grams butter
  • 50 grams flour
  • 1 tablespoon tomato puree
  • 1 litre Basic Beef Stock, boiling
  • 2 tablespoons wine vinegar
  • A little oil or butter
  • 100 grams rind less smoked bacon, finely diced
  • 100 grams peeled and finely diced carrot
  • 100 grams peeled and finely diced onion
  • 50 grams celery, washed and finely diced
  • 50 grams leeks, washed and finely diced
  • 50 grams fresh fennel, washed and finely diced
  • A sprig of thyme
  • 1 small bay leaf
  • Salt and freshly ground black pepper

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