120 g  Butter
4 tb Flour
1 1/4 l  Chicken or veal stock
10 cl Tomato paste
Cream

Melt 60 grms of butter on a small saucepan on low-heat. Add the flour and
stir, to make a roux, cooking for 1 or 2 minutes. Always stirring, add the
stock to the mix, raise the heat until the sauce starts to boil, low the
heat and put half of the saucepan in which the sauce is cooking, off the
heat in order to cook the liquid very slowly on one side of the pan.
With a spoon take out very carefully all the solids that come up on the
cooler side. Cook for at least 45 minutes. Mix with enough cream to obtain
the desired consistency. Remove from heat and add the tomato paste and the
remaining butter mixing well. Serve immediately. It goes very well with
vegetables, fish or chicken.