4 ounces butter, plus 4 ounces
Salt and pepper
2 medium size carrots, diced
8 tomatoes, sliced in quarters
6 tablespoons tomato paste
3 tablespoons flour
1 cup finely chopped shallots
16 ounces Calvados
3 cups heavy cream
1 lemon, juiced
1 teaspoon cayenne pepper
2 tablespoons finely chopped parsley
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