1/2 can tomatoes
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons butter
8 peppercorns
4 tablespoons flour
Bit of bay leaf
1 cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.
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