Slowly sauté the carcasses in olive oil, stir frequently and brown lightly. Add the coarsely cut vegetables and continue to stew until the vegetables also take on colour.
Add the spices, herbs and tomato paste. Continue stewing for a short time – then quench with white wine and cognac.
Reduce by half, fill with cream, bring to the boil, pass through a fine sieve and reduce until the desired consistency is reached. Season to taste with salt, pepper, nutmeg, lime grater and lime juice.