| 3 | tb | Butter |
| 1 | lg | Carrot, Scrubbed, Unpeeled, And Chopped |
| 1 | | Stalk Celery, Chopped |
| 2 | lg | Onions, Chopped |
| 1/4 | c | Unbleached Flour |
| 6 | c | Brown Stock |
| 1 | | Clove Garlic, Crushed |
| 1 | | Bouquet Garni |
| 1/3 | c | Tomato Puree |
| | Melt the butter in a heavy saucepan over medium heat. Add |
| | The carrot, celery, and onions and saute until golden, |
| | Taking care not to let them brown. All at once, stir in |
| | The flour, and turn the heat down to low. Cook, stirring |
| | Occasionally, until the flour and vegetables are well |
| | Browned, but not burned. Stir in the stock, then add the |
| | Garlic, bouquet garni and tomato puree. Simmer for |
| 1 | | Hour, stirring from time to time, or until the sauce is |
