Madeira Sauce (Sauce Madere)

Ingredients

• Make a brown sauce from stock, butter, and flour
• one cup of Madeira wine
• two tablespoons well-washed currants
• pepper and salt

Method

1. 1

   Make a brown sauce, color with kitchen bouquet and beef extract; add Madeira wine and simmer until glossy.

2. 2

   Add currants, pepper, and salt.

3. 3

   Serve with white meat.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 456. The excerpt below is the record exactly as published.

Madeira Sauce ( Sauce Madere ) Make a brown sauce from stock, butter, and flour; color with kitchen bouquet and beef extract; add one cup of Madeira wine, let simmer until it becomes glossy, then add two tablespoons well- washed currants, pepper, and salt. Serve with any kind of white meat — such as lamb, veal, chicken, etc. Creamed Mushroom Sauce Sauce aux Champignons a la Creme Peel one pound mushrooms and cook — covered — in two cups water with four tablespoons sherry, pepper, and salt, for fifteen minutes. [If the mushrooms are small, leave whole; if they are large, cut in four pieces.] Put a tablespoon butter in a saucepan; add two tablespoons flour, the juice from the mushrooms, half cup hot milk, three tablespoons sherry, pepper and salt

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