chicken stock 600 ml
lamb jus or stock 600 ml1
chicken wings, chopped small 300 g
vegetable oil 60 m
shallots, sliced 100 g
butter 50 g
tomatoes, chopped 200 g
white wine vinegar 40 ml
red wine vinegar 75 ml
tarragon 3g
chervil 3 g

1 Put the lamb jus and chicken
stock in a pan and reduce to 1 litre.
2 Roast the chicken wings in oil
until slightly golden.
3 Add the shallots and butter, and
cook until lightly browned (do
not allow the butter to burn).
4 Strain off the butter and return
the bones to the pan; deglaze
with the vinegar and add
tomatoes.
5 Ensure the bottom of the pan is
clean. Add the reduced stock/
jus and simmer for 15 minutes.
6 Pass through a sieve, then
reduce to sauce consistency.

7 Remove from the heat and
intuse with the herbs for 5 minutes.
8 Pass through a chinois and
then muslin cloth.