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Champagne Sauce

Heat a tablespoon melted butter in a saucepan, add one sliced carrot, half a sliced onion, one ounce ham cut in small pieces, a bay leaf, one sprig thyme and one clove; gently brown ten minutes, frequently stirring meanwhile. Pour in a pint champagne cider and let reduce until nearly dry. Pour in one gill demi-glace half gill tomato sauce, and boil ten minutes. Strain the sauce through a Chinese strainer and use as directed.