(makes approx 8 oz.)

1 tsp. clarified butter
2 tbsp. finely diced shallots
2 tbsp. white wine
1 cup heavy cream
4 oz. Glace de Veau Roasted Veal Stock Reduction
1/4 cup diced tomato concasse
Pinch cayenne pepper
Salt, to taste
1/4 tsp. chopped chervil

SWEAT shallots in butter in a saucepan. Add wine and heavy cream; reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction, tomato concasse and cayenne pepper. Season to taste with salt; simmer until nape (coats the back of a spoon). Garnish with chervil.