Sauce Solférino (Tomato and Shallot Butter Sauce)

Ingredients

• 13 well-ripened tomatoes
• 3 spoonfuls dissolved glace de viande
• a point of Cayenne
• juice of half a lemon
• 100 grammes Beurre Maître-d'hôtel with tarragon
• 500 grammes Beurre d'échalotes

Instructions

1. Press the well-ripened tomatoes thoroughly, collecting their water in a vessel.
2. Pass this water through a cloth and reduce it to the state of a thick syrup.
3. Add the dissolved glace de viande, a point of Cayenne and the juice of half a lemon.
4. Off the fire, mount this base with the Beurre Maître-d'hôtel with tarragon and the Beurre d'échalotes.