1 bottle (750ml) dry red wine
2 cups/500ml beef stock
4 to 8 eggs
1 bay leaf
1 carrot, thinly sliced
1 celery stalk, sliced
1 clove garlic, crushed
1 onion, thinly sliced
1 sprig fresh thyme
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 tablespoons butter
4 ounces/125g button mushrooms, sliced
4 ounces/125g bacon, sliced into paper clip-size pieces
15 to 20 pearl onions, peeled
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