Editing Oeufs en Meurette (section)

===Sauce===
# Blanch bacon in boiling water for a few seconds (until water boiling again), then drain.
# Saute the shallot, onion, mushrooms, and carrot in melted butter on low, covered, for 10 minutes
# Add half of the bacon to the vegetables, mix, and add wine.
# Reduce the wine to 1/3 of original volume, skimming the top at regular intervals. Should take about 20 minutes.
# Add stock, bay leaf, parsley, thyme; reduce again about 15 minutes.
# Pass the stock through a sieve, pressing a bit on the vegetables with a spoon, then add a tablespoon of butter and whisk in.
# Season with salt and pepper as desired.