[NOW YOU ADD SOME KITCHEN BOUQUET, YET, SO HOW NAIVE CAN YOU BE BEFORE IT BECOMES UNFORGIVABLE. TAKE THE ROUX AND ADD IT TO THE BEEF STOCK]
[So while we're getting that sear on there, we're working on the mirepoix, celery, onions, carrots, bay leaf, thyme, pour it all over the roast with red wine and beef stock.]
[LOOKS GOOD. LITTLE BIG OF GARLIC? YOU MAKE THE BEEF STOCK?]
[OKAY, THIN-SLICED WHITE ONION. YES, SIR. NOW WE'RE GONNA ADD A LITTLE BIT OF... BEEF STOCK THAT YOU MAKE IN-HOUSE. THOUGH COMMISSIONER LOOKED AT THEM WITH FEAR, ALMOST WITH REVULSION, SO IT REDUCES REAL NICE. GARLIC. I AIN'T AFRAID OF GARLIC. DON'T BE.]