Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme, tomato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice. THE OYSTER BAR GRAND CENTRAL STATION;MANHATTAN From the , downloaded from G Internet, G Internet.