Categories: Sauces, Vegetables 
      Yield: 6 servings 
  
      3 tb Butter                                   Taking care not to let them 
      1 lg Carrot, Scrubbed, Unpeeled,              -brown.  All at once, stir 
           -And Chopped                             -in 
      1    Stalk Celery, Chopped                    The flour, and turn the heat 
      2 lg Onions, Chopped                          -down to low.  Cook, 
    1/4 c  Unbleached Flour                         -stirring 
      6 c  Brown Stock                              Occasionally, until the 
      1    Clove Garlic, Crushed                    -flour and vegetables are 
      1 ea Bouquet Garni                            -well 
    1/3 c  Tomato Puree                             Browned, but not burned. 
           Melt the butter in a heavy               -Stir in the stock, then add 
           -saucepan over medium heat.              -the 
           -Add                                     Garlic, bouquet garni and 
           The carrot, celery, and                  -tomato puree.  Simmer for 
           -onions and saute until             1    Hour, stirring from time to 
           -golden,                                 -time, or until the sauce is 
  
  While this very basic sauce is excellent by itself over beef, noodles, and 
  some game, such as venison and bear, it is generally used as a base for 
  other more complex sauces. It may seem very time consuming to make a brown 
  stock, then this basic brown sauce and then a finished sauce, but the 
  result is well worth the effort. Both the stock and this sauce can be 
  frozen for up to three months, which means you can make your own instant 
  bases to have on reserve, which will speed up the process. 
   
  reduced by half.  Strain.  Allow to cool, then chill and skim off any fat 
  before using. 
   
  Yield:  About 3 cups 
   
  From The Complete Book Of Sauces by Sallie Y. Williams