Sauce a la Montigny and Tomato Extract

Put into a saucepan two ounces of fresh butter and two teaspoonfuls of chopped shallots; let fry colorless with a bunch of parsley garnished with thyme and bay leaf; cook together for five minutes, then moisten with two gills of tomato extract, a gill of meat glaze (No. 401), three gills of espagnole sauce (No. 414), a pinch of powdered sugar, a pint of veloute (No. 415), chopped parsley and lemon juice.

Tomato Extract.—Cook some tomatoes for half an hour; strain them through a coarse sieve, put them on a piece of muslin over a vessel to retain all the falling liquid, and reduce this liquid to a thick syrup.