1 kg Plums
2 cups White Sugar
600 mls White Vinegar
1 tsp. Salt
1/2 tsp. Cayenne
1/2 tsp. Allspice
1/2 tsp. Cloves
2 tbsps. Green Ginger

1. Remove seeds from Plums.

2. Place all ingredients in a large saucepan and boil together slowly for 2 hours.

3. Push through a sieve or blend until smooth.

4. Cool and Bottle.

1 lt Milk
70 g Custard Powder
200 g Egg Yolk
200 g Sugar
Vanilla Essence

1. Bring milk to boil.

2. Mix sugar, custard powder, vanilla essence and egg yolks well

3. When milk is boiling, pour 1/5 over egg yolk mixture, stir well, and return to remaining boiled milk.

4. Stir with wooden spoon until custard becomes thick.

5. DO NOT BOIL.

6. Place immediately into a dish and cover with a cartouch to prevent skin forming.

1 1/3 cups flour
1/2 teaspoon salt
2 eggs
1 teaspoon active dry yeast
1 tablespoon sugar
1/2 cup warm water
1/4 cup plus 2 tablespoons butter (melted)
3/4 cup sugar (for the syrup)
3/4 cup hot water
3 tablespoons or more dark rum, whiskey, Cognac, kirsch, or other fruit brandies (for the syrup)
1 cup heavy cream
1 tablespoon confectioners' sugar (for the whipped cream)
1 teaspoon vanilla extract

1. Butter ten 4-ounce baba molds or 20 miniature savarin molds.

2. In a stand mixer fitted with the paddle attachment, thoroughly combine the flour and salt so the salt doesn't touch the yeast. Add the eggs, yeast, sugar, and water. Beat the dough for about 8 minutes on medium speed. At first, the dough will adhere to the sides of the bowl and form strings between the paddle and the walls of the bowl. Continue beating until the dough pulls away from the sides and clings to the paddle attachment. Use a rubber spatula to scrape the inside of the bowl so all the dough gets incorporated. Add the butter and continue beating for 3 to 5 minutes, until the butter disappears.

3. Transfer the dough to a bowl and cover it with plastic wrap; the plastic should touch the dough's surface to prevent a crust from forming but not be tucked under the dough or it will keep it from rising. Put the dough in a slightly warm place (but no warmer than 80°F (27°C) or the butter will melt and ooze out of the dough) for about 1 1/2 hours or in the refrigerator overnight, or until the dough has about doubled in size.

4. Brush the inside of the baba molds with room-temperature butter.

5. Press down on the dough with your fist to flatten it. If making babas, fill the molds halfway with dough; if making miniature savarins, about three-quarters up. Dip your fingers in cold water to make the dough easier to work with and to prevent it from sticking to your fingers. Cover the molds loosely with plastic wrap and let rise in a warm place for about 30 minutes, or until the dough comes almost to the top of the baba molds or slightly over the rim of the savarin molds.

6. Preheat the oven to 350°F (177°C).

7. Bake for about 30 minutes for babas and 20 minutes for savarins, or until the dough is golden brown and has risen up out of the molds. Take one of the cakes out of its mold and lift it; it should feel light. Let the rest of the cakes cool in their molds for 5 minutes before turning them out.

8. While the cakes are baking, make the syrup. In a bowl, combine the sugar and water and stir until the sugar is completely dissolved. Let the syrup cool to just slightly warm, or chill it over a bowl of ice water, and add the rum.

9. Pour the syrup into a bowl. Press each of the babas or savarins down into the syrup for about 1 minute, or until they are well soaked. Gently squeeze each baba or savarin several times while they're submerged in the syrup, until no more bubbles come up when you squeeze.

10. To make the whipped cream, whip the cream, confectioners' sugar, and vanilla extract to stiff peaks and pipe or spoon it into the middle of the savarins. If you've made babas, slice them in half vertically and pipe or spoon the whipped cream over the insides. The babas and savarins can also be served plain.


Cooks' note:

YEAST CAKES:

A yeast cake is essentially a kind of light bread that is sweetened at the end with flavored simple syrup. If you like, it's worth experimenting with a homemade starter instead of using a straight yeast method shown here. The starter adds depth of flavor to the cake.

1 lt Milk
130 g Sugar
200 g Egg Yolk
Vanilla Essence

1. Mix egg yolk, sugar and vanilla essence.

2. Bring milk to the boil.

3. Whisk a little of the boiling milk into the egg mixture then remain milk and stir with a wooden spoon until custard coats the spoon.

4. DO NOT allow mixture to re-boil otherwise sauce would curdle.

5. Pass through a fine strainer and keep warm in a bain-marie.

100 ml Olive Oil
400 ml Salad Oi
100 ml Balsamic Vinegar
50 gm Shallot (finely chopped)
10 Fresh Basil Leaves
20 gm Dijon Mustard
Salt & Peper (to taste)

1. Combine oils, vinegar, shallot, mustar, salt & peper together.

2. Add basil leaves and store in a sealed container.

500 g Butter
8 Peppercorns, White Crushed
1/2 dl (50ml) Vinegar
5 Egg Yolks

1. Place in a pan and mel in a bain-marie. Skim and keep lukewarm.

2. Place in a well-tinned copper or stainless steel sauteuse and reduce until almost dry. Alow to cool and add approx. 1/4 dl (25 mls) water.

3. Add the egg yolks and whisk continously in a bain-marie until cooked (sabayon). Revome from the bain-marie and allow to cool until lukewarm while whisking.

4. Add the melted butter gradually, whisking continously. Pass through a muslin or fine strainer into a warm container. Adjust the seasoning with salt only.

45g (1/4 cup) pine nuts
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 tablespoons olive oil

1. Preheat oven to 180 °C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

3. Use for base of a pasta sauce for example.

10 g Salt
Pinch Milled Pepper
250 ml Wine Vinegar
750 ml Oil, (to choice)

1. Place the salt and pepper in a basin.

2. Add the vinegar and mix in well.

3. Add the oil and mix well together.

NOTE:

    a) The proportion of oil to vinegar can be adjusted as seen fit.

    b) According to taste, a little made mustard, finely chopped garlic and chopped herbs to choice may be incorporated.

4 Egg Yolks
30 ml Vinegar
Salt and Pepper to taste
20 g Prepared Mustard (Dijon)
1 lt Salad Oil
Boiling Water as required

1. Place yolks, vinegar, mustard and seasoning in a bowl and whisk well.

2. Gradually pour on the oil very slowly, whisking continuously.

3. Add the boiling water whisking well.

4. Correct the seasoning.

NOTE:

The method of rethickening a turn mayonnaise is either:

       a) By taking a clean basin, adding 1 teaspoon of boiling water and gradually whisking in the curdled sauce.

       b) By taking another yolk thinned with 1/2 teaspoon cold water whisked well, then gradually whisking in the curdled sauce.

200 ml Cream
200 ml Milk
5 ml Vanilla Essence
50 g Sugar
4 Egg Yolks

1. Bring milk and cream to boil.

2. Mix sugar and egg yolks tegether.

3. Whisk in the milk and cream quickly and thoroughly.

4. Retrun the mixutre to the pan and heat gently stirring with a wooden spoon until is thickens and coats the back of the spoon (approx. 1 min).

5. Do not alllow to boil as the sauce will curdle.

6. Pass through a fine strainer.

COFFEE SAUCE:

Instant coffee or coffee essence to taste, lightly flavour with Tia Maria.

ORANGE SAUCE:

Infuce milk with orange zest, lightly flovour with orange liqueur.

BRANDY SAUCE:

Add 50 ml to stage 1 and 50 ml to stage 6.

LILLI-PILLI SAUCE:

Add 80 g of Lilli-Pilli berries at stage 1 and 80 g of poaced berries after straining.

500 g Strawberries
3 Large Granny Smith Apples
1/4 cup Lemon Juice
3 cups Water
4 cups Sugar, warmed

1. Wash & hull the strawberries, peel, core and quarter the apples, then cut the quarters into very thin slices.

2. Halve the berries and put into a saucepan, add the apples, lemon juice and water, bring to boiling point.

3. Reduce heat and cook gently, with lid on pan, until apples are quite tender. Add the sugar, stir until sugar has dissolved, then boil rapidly until setting point is reached.

4. Turn into warm, sterilised jars and seal airtight.

2 KG Tomatoes
5 Cloves Garlic
400 g Onions
1 tbsp Ground Ginger
1 1/2 tbsp Salt
1/3 tsp Cayenne
1/4 tsp Ground Cloves
1/3 cup Sugar
400 mls White Vinegar

1. Chop tomatoes and onions.

2. Place in a sauce pan with cloves and boil until soft.

3. Puree in a blender.

4. Add other ingredients to tomato mixture in saucepan and boil smartly about one hour till reduced in volume and a thicker conistency.

5. Stir well with a wooden spoon.

6. Use a funnel to bottle in sterlised bottles.

7. Preferably bottle when cool.

8. Seal well. Will keep for years if stored in a cool dry place.

29 g Butter
3 tbsp Shallots, finely chopped
454 g Mushrooms, white or crimini, sliced
1/2 tsp Black Cracked Peppercorns
1 Bay Leaf
1 sprig Fresh Thyme
1/4 teaspoon dried Thyme
1/4 cup Red Wine
1/3 cup Madeira Wine
1 cup Demi Glace
1/4 cup Heavy Cream optional
Salt & Pepper to taste

1. Heat a medium sized sauce pan over medium heat. Once hot, add butter and then the shallots.

2. Sauté the shallots until translucent, about 2 minutes.
3. Add the mushrooms and cook until they release their moisture and become tender. This should take about 3 minutes.

4. Add the peppercorns, thyme and bay leave to the sauce pan and cook for 30 seconds to 1 minute. 5. Now, add the red wine and reduce by half. This could take 3 - 5 minutes.

6. Add the Madeira wine and bring the sauce to a boil. As soon as the wine comes to a boil, reduce heat to a simmer.

7. Add the demi glace to the sauce and whisk until well blended together.

8. Add the optional heavy cream if you are using it. Will add some extra richness as well as calories.

9. Reduce this sauce until it is thick enough to coat the back of a metal spoon.
10. Taste and adjust seasoning with salt and pepper.

11. Serve over your favorite meats and poultry.

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste

1. Add olive oil to heavy hot saucepan.

2. Add onions, garlic, mushrooms, sauté until mushrooms are tender.

3. Add flour and cook about 1 minute then deglaze pan with Marsala wine.

4. Add beef stock and cook until thick and flavors are blended.

25 g Butter
33 g Shallots, finely chopped
100 ml White Wine, dry
200 ml Fumet de Poisson
450 ml Veloute de Poisson
25 g Butter
50 ml Cream
Chopped Parsley

1. Melt the butter in a small pan, add the shallots and cook without colout.

2. Add white wine and reduce by two-thirds.

3. Add Veloute de Poisson and simmer to a coating consistency. Skim carefully.

4. Mix the butter thoroughly away from the heat. Add the cream and adjust the seasoning.

5. Finish with chopped parsley when serving.

200 ml Vinegar
700 ml Oil
75 g Onions
50 g Capers
2 tbsp Fine Herbs, chopped

1. Mix oil and vinegar thoroughly in a basin.

2. Add onions, capers and herbs, mix well and season with salt and pepper.

500 g Butter
2 Blood Oranges
1/2 tbsp Lemon Juice
6 Peppercorns, crushed
6 Egg Yolks

1. Place the butter in a pan and melt in a bain-marie. Skim and keep lukewarm.

2. Finely peel the zest of one orange and cut unto the finest julienne possible, simmer in a little wate for 2 - 3 minutes then refresh, drain and reserve.

3. Grate the zest of the other orange and squeeze the juice from both.

4. Place the grated zest and orange juice into well-tinned copper or stainless steel sauteuse together with the lemon juice and peppercorns and reduce to approx. two tablespoons. Allow to cool.

5. Add the egg yolks and whisk continuously in a bain-marie until cooked (sabayon).

6. Remove from the bain-marie and allow to cool until lukewarm while whisking.

7. Add the melted butter gradually, whisking continuously. Pass through a muslin or fine strainer into a warm container.

8. Adjust the seasoning with salt only. Finish with the reserved julienne or zest and keep at an even temperture of 30 - 37 °C.

2 tbsp Cornstarch or Arrowroot
2 cups of Excellent Brown Stock or Canned Beef Bouillon simmered with wine and seasonings
1/4 cup Madeira port, or cognac (optional)

1. Blend the cornstarch or arrowroot with 2 tablespoons of cold stock, then beat in the rest of the stock. Simmer for 5 minutes, or until sauce has cleared and is lightly thickened. Correct seasoning.

2. Add optional wine or cognac, and simmer for 2 to 3 minutes, tasting, until the alcohol has evaporated. Sauce may be set aside, and reheated when needed.

75 g Clean Dripping
2 kg Raw Veal or Chicken Bones, chopped small
400 g Carrots, cut in rough dice
400 g Onions, cut in rough dice
200 g Celery, cut in rough dice
2 Bay Leaf
sprig Thyme
1 clove Garlic, crushed
6 lt Estouffade or Brown Veal Stock 200 g Tomato Puree
350 g Mushroom Trummings
100 g Cornflour or Arrowroot

1. Melt the dripping ina heavy deep pan. Add the bones and fry to a brown colour.

2. Add vegetables and finish colouring together. Drain off the fat.

3. Add Estouffad or Stock to the bones and vegetables in the pan and simmer gently for 1 1/2 hours, skimming regularly. Season lightly.

4. Dilute with a little cold water and stir into the simmering stock. Simmer for a further 15 minutes.

5. Adjust the colour and seasoning and pass through a fine strainer.

10 to 15 pounds Meat Scraps, bones and fat.
2 Large Onions, sliced
2 Large Carrots, peeled and sliced
2 Large Celery, cut up
6 sprigs Parsley
1/8 tsp thyme
1/4 tsp savory
2 Bay Leaves
12 Whole Peppercorns
Cold Water

DAY I
1. Rinse the bones and scraps, put them in a roasting pan and roast them at 375 degrees for an hour or so, turning them over occasionally to brown on all sides. Add the onions and carrots and roast a halfhour more, or until they, too, are brown (but not black).

2. Transfer the contents from the roasting pan to a large stockpot (about 20 quarts). Rinse the pan carefully several times. Scraping to loosen the caramelized particles. Add the water from each rinsing to the stockpot. Then add all the remaining ingredients and cover everything with cold water to a depth of one inch. Do not add any salt.

3. Cover the stockpot, bring it to a boil slowly, reduce it to a simmer and cook it for 4 hours. At the end, strain off the broth into a deep pot (about 12 quarts), using a chinois or an ordinary strainer lined with damp cheesecloth. Cool quickly and refrigerate overnight. Discard the solids - or feed them to the pets.

DAY II
4. In the morning, remove the hardened cake of fat from the top of the broth, leaving no particles behind. Discard the fat - or save it for french frying.

5. Bring the broth to a boil and boil it down, uncovered, over high heat until it is reduced to about a pint of viscous, brown syrup. Depending on your stove, the process will take from one to two hours, approximately.

6. Pour the syrup into a clean ice cube tray (with the dividers removed) and put in the refrigerator, not the freezer, for six hours or more.

7. Remove the meat glaze from the tray by prying up one end and pulling it out (it will come away cleanly). Cut it into three strips lengthwise and into cubes crosswise. Bag the cubes in plastic and store them in the freezer till needed.

Tips
Use any and all bones and scraps, fat or lean, cooked or raw, from beef, veal, chicken or pork. Beef should predominate, and knuckle bones yield lots of gelatin, but you can achieve decent meat glaze with 15 pounds of almost anything. Do not, however, use cured meats (too salty), lamb (too strong), smoked meats (too pronounced) or (as far as I'm concerned) even turkey (duck and goose are all right). It is possible, of course, to go out and buy 15 pounds of beef and veal bones and make superb meat glaze. But it is unnecessary. Simply keep a meat glaze scrap bag in your freezer and add all relevant leavings until you have accumulated enough for a batch.

In boiling down the broth, you will find that it goes through four stages. In the first, it simply bubbles at its own level like any other soup. In the second, however, it becomes viscous enough to make a ''head'' of fine froth that will rise precipitately and possibly overflow the pot. During this stage, therefore, keep an eye on it. The third stage is reached when the broth becomes more viscous still and makes rather larger bubbles that do not rise so high. And in the last stage, the ''head'' disappears, the bubbles become very viscous indeed, and the danger of boiling over is replaced by the danger of boiling dry. Needless to say, through all the stages, the level of the liquid goes down, the salinity goes up, the color deepens and the flavor grows more rich.

For the Sachet d'Épices:
1 Bay Leaf, dried
1 tsp Dried Thyme
6 to 8 Fresh Parsley Stems
8 to 10 Whole Peppercorns

For the Sauce:
2 tbsp Clarified Butter
1/2 cup Onions, chopped
1/4 cup Celery, chopped
1/4 cup Carrots, chopped
1/4 cup All-Purpose Flour
5 cups Low-Sodium Beef Stock

1. Gather the ingredients.

2. Place the bay leaf, thyme, parsley stems, and peppercorns onto a square of cheesecloth.

3. Tie it up into a bundle with cooking twine.

4. Heat the butter in a heavy-bottomed pot over medium heat and add the chopped onions, celery, and carrots. Sauté them for a couple of minutes, until the onion is partially translucent.

5. Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, but by no means burned.

6. Now, whisk in 3 cups of the beef stock.

7. Bring to a boil over medium-high heat. Then lower heat to a simmer, add the sachet, and reduce for about 20 minutes or until the total volume has reduced by about one-third.

8. Remove pan from heat and retrieve the sachet (and set it aside). Carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth and use a spoon to gently push the sauce from the remnants of the mirepoix.

9. Now, return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot.

10. Bring the pot back to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half.

11. Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.

12. Season to taste with kosher salt. (But if you're using the demi-glace to make another sauce, season at the very end.)

13. Demi-glace will keep in the refrigerator for a couple of weeks, and in the freezer for months.

50 g Shallots, finely chopped
6 Peppercorns, crushed
1/2 Bay Leaf
sprig Thyme
200 ml Red Wine
1 lt Demi-Glaze
20 g Glace de Viande
100 g Bone Marrow, diced
1 Juice of Lemon

1. Place finely chopped shallots,peppercorns, bay leaf, thyme, red wine in a small pan and reduce by half.

2. Add demi-glaze and simmer gently to correct the consistency. Skim and pass through a fine strainer.

3. Add glace de viande and mix thoroughly.

4. Poach bone marrow in a little stock, drain and add to the sauce.

5. Adjust the seasoning of the sauc and finish with lemon juice.

75 g Butter
400 g Button Mushrooms, sliced
200 ml White Wine, dry
1 lt Demi-Glace
50 g Butter

1. Melt the butter in a small pan, add the mushrooms and cook without colour.

2. Add white wine and reduce by two-thirds.

3. Add demi-glace and simmer gently to a coating consistency. Skim and remove from the heat.

4. Mix in butter thoroughly, adjust the seasoning and finish with milled pepper.

50 g Shallots, chopped
25 Peppercorns, crushed
1/2 Bay Leaf
sprig Thyme
100 ml White Wine, dry
200 ml Vinegar
1 lt Demi-Glace
75 g Butter
pinch Cayenne Pepper

1. Place shallots, peppercorns, bay leaf, thyme, white wine, vinegar in a small pan and reduce until almost dry.

2. Add demi-glace, simmer for 10 minutes and skim. Correct the consistency by adding a little stock if neccassary and pass through a fine strainer.

3. Mix the butter in thoroughly adding a little at a time, adjust the seasoning and finish with a touch of cayenne pepper.

300 g Clean Dripping
350 g Plain Flour
125 g Tomato Puree
8 lt Estouffade
75 g Clean Dripping
400 g Carrots, cut in rough dice
400 g Onions, cut in rough dice
400 g Bacon, streaky, cut in rough dice
1 Bouquet Garni

1. Prepare a Brown Roux using a deep heavy pan. Allow to cool.

2. Add the tomato puree to the Roux and mix well.

3. Add the Estouffade and bring to the boil and gradually mix into the roux using a wodden spoon, avoiding lumps

4. Fry the vegetables and bacon a light brown in the fat. Drain and add the ingredients to the sauce. 5. Add the Bouquet Garni to the sauce and simmer gently for 6 - 8 hours, skimmig frequently with a wooden or metal spatule to prevent sticking.

6. Pass through a fine strainer.

500 g Butter
25 g Shallots, finely chopped
1 tbsp Tarragon and Chervil Stalks, finely chopped
8 Peppercorns, crushed
50 ml White Wine Vinegar
6 Egg Yolks
1 Tarragon & Chervil Leaves, chopped
25 ml Water

1. Place butter in a pan and melt in a bain-marie. Skim and keep warm.

2. Place shallots, tarragon, chervil stalks, peppercorns and vinegar in a well-tinned copper or stainless steel sauteuse and reduce until almost dry.

3. Allow to cool and add approx. 25 ml water.

4. Add the egg yolks and whisk continuously in a bain-marie until cooked (sabayon).

5. Remove from the heat and allow to cool until lukewarm while whisking.

6. Add the melted butter gradually, whisking continuously.

7. Pass through a muslin or a fine strainer into a warm container.

8. Mix in the tarragon and chervil leaves gently. Keep at an even temperature of 30 - 37 °C.

400 g Butter
400 g Plain Flour
5 lt Fonds de Volaille
125 g Mushroom Trimmings

1. Prepare a Blond Roux using a deep, heavy pan. Allow to cool.

2. Add the Fonds de Volaille and bring to the boil, gradually mix into the roux using a wooden spoon, avoiding all lumps.

3. Add the mushroom trimming to the sauce and simmer gentle for 1 hour stirring frequently with a wooden spoon or metal spatule to prevent sticking. Pass through a fine strainer and cover with butter to prevent the formation of a skin.

50 g Butter
250 g Button Mushrroms, sliced
50 g Shallots, finely chopped
250 g Tomato Concassees
1 tsp Tarragon, chopped
200 ml White Wine, dry
1 lt Jus Lie

1. Melt the butter in a small pan, add the mushrooms, lightly season and cook without colour.

2. Add the shallots and cook together gently for 2 - 3 minutes.

3. Add tomato concassees, tarragon, white wine and reduce by half.

4. Add the jus lie and simmer gently to a coating consistency. Skim and adjust the seasoning.

5 dl Fonds Blanc de Vollaille
100 g Mushroom Trimmings, white
8 dl Voloute de Volaille
1 dl Cream
75 g Butter
1 dl Cream

1. Place Fonds Blanc de Voallaile and the mushroom trimmings in a small pan and reduce by half.

2. Add Voloute de Volaille and cream and reduce to a coating consistency. Pass through a fine strainer.

3. Mix the butter in thoroughly away from the heat. Finish with the cream and adjust the seasoning.

400 g Butter
400 g Plain Flour
5 lt Fumet de Poisson
125 g Mushroom Trimmings

1. Prepare a Blond Roux using a deep, heavy pan. Allow to cool.

2. Bring fumet de poisson to the boil and gradually mix into the roux using a wooden spatule, avoiding all lumps.

3. Add mushromm trimmings to the sauce and simmer gently for 30 minutes, stirring frequently with a wooden or metal spatule to prenent sticking.

4. Pass through a fine strainer and cover with butter to preven formation of a skin.

3 dl White Wine, dry
3 dl Fumet de Poisson
1 lt Veloute de Poisson
2 dl Cream
75 g Butter
Cayenne Pepper

1. Place white wine and fumet de poisson in a small pan and reduce by two-thirds.

2. Add veloute de poisson and cream and simmer gently to a coating consistency using a wooden or metal spatule to prevent sticking. Pass through a fine strainer.

3. Mix in the butter thoroughly away from the heat, adjust the seasoning and add a little cayenne pepper.

75 g Butter
400 g Tomato Concassees
8 dl Velote de Volaille
75 g Butter
2 dl Double Cream

1. Melt the butter in a small pan, add the tomatoes and cook to a smooth and fairly dry paste. Pass through a fine sieve and return to a clean pan.

2. Add the veloute de volaille and simmer gently for a few minutes and pass through a fine strainer.

3. Mix in the butter thoroughly away from the heat.

4. Add the cream and adjust the seasoning.

450 g Butter
450 g Flour
5 lt Milk
175 g Onion, shredded
2 Cloves
1 Bay Leaf

1. Prepare a White Roux using a deep and heavy pan. Allow to cool.

2. Bring milk to the boil with the onion, clove and bayleaf, cover and allow to infuse for 10 minutes. Strain and gradually mix the milk into the roux using a wooden spatule avoiding all lumps.

3. Simmer gently for 30 minutes, stirring frequently with a wooden or metal spatule to prevent sticking.

4. Pass through a fine strainer and cover with butter to prevent the formation of a skin.