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Fermiere Sauce

Neatly peel and finely chop four sound shallots, and hash also very finely half an ounce very lean, raw bacon; place in a small saucepan with a teaspoon melted butter and brown for five minutes, lightly stirring meanwhile; drain the fat from the pan; add a gill demi-glace half gill tomato sauce, half teaspoon freshly chopped parsley and a tablespoon of capers; lightly mix and boil for five minutes. Remove and use as stated.