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Reheat the espagnole (part one) from last week, if you have less than 1 litre of liquid, top it up with extra stock. Remember to re heat gently whilst stirring occasionally, as this sauce has flour in it, and it will burn.
Chop the vegetables into mirepoix, shallow fry until brown.
Add the vegetables and tomato paste into the sauce, along with the bouquet garni. Simmer 2 hours. Remove the bouquet garni and strain the sauce. Keep for demi glaze.