Ingredients
3 tbsp (30 g) of roasted meat sauce
2 cup (400 ml), strong broth
1/2 onion
1 carrot
1 slice chervil
1 tsp (5 g) tomato sauce or chutney
1 tbsp (10 g) flour
piece of bay leaf
pinch of cinnamon
allspice
pepper
lemon juice
1 tsp (5 g) sugar
1 tbsp (10 ml) of wine or brandy
salt
Method
Roasted meat sauce diluted with broth. Add chopped onion and aromatic roots and tomato paste (or chutney). As the sauce boil, put Allspice, black pepper, bay leaf and cinnamon and 2-3 minutes later - flour mixed into a little water, sugar, lemon juice and salt. Court turns away from the fire and seasoned with wine or cognac. After standing for ten minutes sandwiching with lid, strain the sauce and serve.
Containers:
Difficulty
Average
Tested
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