Ingredients
1 T oil or clarified butter
1 oz bacon, diced and blanched
2 oz carrots, peeled and diced
1 oz oinion, peeled and diced
sprig of thyme
1/4 bay leaf
1 oz white wine
3 oz butter
3 oz flour
3 qts brown stock
8 oz tomato, peeled, seeded and diced
Preparation
Prepare a brown roux with the 3 oz flour and 3 oz butter. Add oil to a saucepan and gently sweat the bacon until it starts to render. Add the carrot and onion and cook until well browned and softened. Remove excess fat and deglaze with the white wine. Reduce by 1/2. Heat the stock and add 2 qts to the vegetable mixture. Whisk in the roux nad simmer 1 hour, skimming fat that rises to the surface. Strain the mixture and add the final quart of stock and diced tomatoes. Simmer 1 hour and strain again.
