Gourmets Sauce

Cut four tomatoes in two across, press out the seed and put them in a saucepan with parsley, thyme, bay leaf, salt, mignonette, and one small minced onion; boil for twenty minutes, drain and strain through a sieve; keep the liquid; then put a pint of the pulp into a saucepan with two gills of meat glaze (No. 401), beat them well together with a wire whisk, and stir in a quarter of a pound of lobster butter, adding a tablespoonful of wine vinegar, one pinch of minced tarragon and a tablespoonful of finely chopped and blanched shallots slightly fried in butter.