Demi Glace Sauce. (Poultry and game)

ingredients
1/2 pint espagnole sauce
1/4 pint jellied brown stock


for the espagnole sauce
1 carrot
1 onion
2 oz (50 g) green streaky bacon
2 tbsp (1 oz) 25 g butter
3 tbls (1 oz) 25 g plain flour (All purpose)
3/4 pint (450 ml) brown stock
bouquet garni
2 level tablespoons tomato paste
salt and black pepper

method
to make demi-glace sauce
1. Add the jellied stock to the espagnole sauce.

2. Bring to the boil and cook until the sauce is shiny and thick enough to coat the back of a spoon.