Onions, aromatic roots and tomatoes, chopped, sauté until soft in their own sauce, rubbing sore through the sieve and pour broth . Add a light roux of flour and half butter. Boil the sauce, add salt and seasoned with sugar, pepper and bay leaf. After boil ten minutes add the chopped into small cubes pickle (well drained of its juice) and a few drops of cognac. The sauce away from heat and stir in the remaining butter.