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Ingredients
  • 2 oz. butter
  • 2 oz. all-purpose flour
  • 2 quarts stock from above recipe
  • 4 oz. tomato puree
  • 1 small carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 small onion, roughly chopped
  • 1 sachet d’epices
Steps
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