Sauce Madere

Ingredients

• a gill of sherry or Madeira
• a pinch of coarsely ground black pepper
• half a pint of rich espagnole
• half a gill of strong veal stock

Method

1. 1

   Reduce the wine with pepper, then stir together over the fire with the espagnole and veal stock until reduced by a third.

2. 2

   Pour it onto the wine, let it boil up, and use.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 103. The excerpt below is the record exactly as published.

Sauce Madere. — Keduce a gill of sherry or Madeira seasoned with a pinch of coarsely ground black pepper to half ; stir together over the fire half a pint of rich espagnole and half a gill of strong veal stock

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