and the herbs and seasonings;
when they turn golden add the
white wine and reduce by half.
In another pan put the rest of
the butter and when it is melted
put in the flour; let it brown very
gently, stirring to prevent burning.
When it is smooth and brown add
half the brown stock, bring to the
boil, transfer the mixture from the
other pan, and let the whole cook
very slowly for 1½ hours. Put the
sauce through a fine sieve; return
to the saucepan and add the
chopped tomatoes and the rest of
the stock; let it cook slowly another
30 minutes and strain it again; the