Sauce brune

First of all I need to say that I would never have thought of cooking a brown sauce for 2 hours and that excludes the preparations which probably took 30min+. But it smells divine. SinceI'm not going to copy recipes directly here (copyright and all that) I can just say, it's got veg, it's got bacon and it's got stock with herbs. And it simmers gently like some secret potion releasing a most glorious aroma.

The sauce is per request to serve something "saucy" with the food and it's been a bit of a puzzle on what to serve with a quiche. Since the "sauce brune" when variated with herbs and butter (sauce brune aux fines herbes) can be served with eggs, I thought to give it a bash. (verdict to follow)

This is what it looks like before the flour is added to brown and the beef stock:

After the stock and the herb bouquet is added:

Quiche Lorraine - easy peasy. The short crust pastry is half-cooked in its pan and awaiting the filling and baking. Don't foresee any problems :)