1/4 cup butter
Sprig of parsley
1 slice carrot
1 cup stewed and strained tomatoes
1 slice onion
Bit of bay leaf
1 cup Brown Stock
Sprig of thyme
Salt and pepper
1/4 cup flour
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.
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