Madeira Sauce (sauce Madere)

Ingredients

• 4 tablespoons butter
• 3 tablespoons flour
• 1 cup dry white wine
• 1 quart lightly salted stock
• 2 tablespoons concentrated tomato puree
• 1/4 cup mushrooms
• 1/2 cup Madeira
• 1 small carrot
• 1 medium sized onion
• few srpigs parsley
• 1 sprig thyme
• 1/2 bay leaf

Directions

Dice carrot and onion fine and cook in 3 tablespoons butter in a saucepan big enough to contain all the sauce. Brown the vegetables lightly, add flour, blend well and cook this roue slowly and gently, stirring constantly until it acquires a light golden colour. Allow to cool, and dilute with white wine, added little by little. Add 3 1/2 cups stock, tomato puree, parsley, thyme and bay leaf. Add mushrooms, washed and chopped fine and browned lightly in butter. Bring to a boil, stirring with a sauce whisk. Simmer gently for 45 minutes. From time to time, skim off the fat. Strain through a fine strainer into another saucepan, pressing out all the juices. Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tablespoons of the remaining stock. Strain through a cloth and put back on the fire. Cook down to about 2 cups. Add Madeira. Simmer for five minutes.

Submitted 6/13/05.
Source: my files
Submitted By: Shelly
shellack@aol.com
Madeira Sauce (sauce Madere)