Madeira Sauce

Ingredients

• yolks of six eggs
• 3 table-spoonfuls of caster sugar
• one small lemon
• 2J wineglassfuls of Madeira wine
• 1 large table-spoonful of meat glaze
• 1 teaspoonful of Madeira
• 2 table-spoonfuls of flour
• loz. of butter
• 1 pint of Madeira wine
• lqt. of Spanish sauce

Method

1. 1

   Beat egg yolks, mix with sugar, lemon juice, and Madeira.

2. 2

   Whisk over heat until thick.

3. 3

   For the second method, reduce meat glaze with Madeira, mix with browned flour and butter, boil, and strain.

4. 4

   For the third method, reduce Madeira, add Spanish sauce, boil until creamy, strain, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 447. The excerpt below is the record exactly as published.

pints of Madeira wine with the strained liquor, turn the whole into a tinned copper whipping-bowl packed in ice, and whip the jelly well. In about twenty minutes’ time remove the jelly from the ice, and whip it for ten minutes longer; if it lias become too firm, stand the bowl in a large basin of hot water, and whip it for another minute or so. When beaten to a stiff froth, pour the jelly into a mould, pack it in ice, and leave for an hour or two. When ready to serve, dip the mould in warm water to loosen the contents, then wipe the edges of the mould, and turn out the jelly. Madeira Julep. — Put a wineglassful each of Madeira wine and syr ip into a large glass, add a very little brandy, fill up with ice, arrange a little mint and a few slices of water melon on the top, sprinkle with caster sugar, and serve. Madeira Sauce. — (1) Well beat the yolks of six eggs, pour them into a lined stewpan, and mix in 3 table-spoonfuls of caster sugar, the grated rind and strained juice of one small lemon, and 2J wineglassfuls of Madeira wine. Whisk Madeira — continued. the mixture over the fire until of a thick yellow froth, then take it ott, and seiwe Avitli as little delay as possible. On no account must the sauce boil, or the eggs Avill curdle. (2) Put 1 1 table-spoonfuls of meat glaze into a small stev- pan Avith 1 teaspoonful of Madeira, dust in a small quan- tity of coarse black pepper, and boil until reduced to a quarter of its original quantity. Put 2 table-spoonfuls of flour into a saucepan with loz. of butter, and stir over the fire Avitli a wooden spoon until nicely broAvned. Pour the reduced liquor gradually in Avith the browned butter, and let it boil gently for ten minutes, stirring at the same time ; then pass it through a fine hair sieve, and it is ready for serving. (3) Put 1 large table-spoonful of meat glaze into a stew- pan, pour in 1 pint of Madeira Avine, add a small pinch of mignonette pepper, and boil until the liquid has reduced to half its original quantity. Pour lqt. of Spanish sauce

Cook this with the app: pantry check, scaling, and the assistant.