Argentine Sauce

Put into a sautoir, four tablespoonfuls of oil; set it on the fire and when hot, add two ounces of chopped onions, and a finely shreded green pepper, a crushed and chopped clove of garlic, a bunch of parsley garnished with a bay leaf, and as much thyme; fry the whole without attaining color; then drain off the oil and moisten with one gill of white wine, and two gills of tomato puree (No. 730); season, and add a pint of espagnole sauce (No. 414), and three tablespoonfuls of meat glaze; boil the whole, skim carefully, and reduce to a proper consistency; pass through a tammy and serve.