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1
Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
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2
Preheat oven to 350u00b0F with racks in upper and lower thirds.
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3
Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on paper towels.
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4
Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
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5
Stir together flour and remaining 1/2 tablespoon butter to make a beurre manie, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
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6
Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
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7
Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
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8
Toss frisee with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
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9
Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads. Pour sauce over eggs and sprinkle salads with remaining lardons.
