Madeira Sauce

A rich sauce, made with Madeira wine, this is especially good with grilled or sauteed steaks. A quick Madeira Sauce can be made by using only

1 pint of Brown Sauce, which has been reduced by half, and adding

3 fluid ounces of Madeira wine.

1 pint brown stock, skimmed of all fat

6 fl. oz. Madeira

15 fl. oz. Demi-glace Sauce

In a medium-sized saucepan, bring the stock to the boil over high heat. Reduce the heat to moderate and simmer until the stock has reduced to one-quarter of its original quantity. Remove the pan from the heat and pour the stock into a small bowl. Set aside to cool. When cold, the stock should set like a jelly.

In a medium-sized saucepan, combine the Madeira with 1 tablespoon of the jellied stock (reserve the rest and store in a screw-top jar in the refrigerator). Place the saucepan over moderate heat and bring the liquid to the boil. Boil vigorous-ly for 15 minutes, or until the mixture is reduced by half.

Reduce the heat to low and stir in the demi-glacc sauce. Cook for 2 minutes or until the sauce is heated through. Serve immediately.

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