Sauce Madere (Madeira Sauce)

Ingredients

• any pieces trimmed off some veal cutlets or any other scraps of the same meat
• a carrot
• some parsley
• an onion
• two eschalots
• a little butter
• a couple of tablespoonfuls of flour
• the necessary quantity of stock
• a wineglassful of Madeira wine
• the juice of half a lemon

Method

1. 1

   Toss meat scraps with carrot, parsley, onion, and eschalots in butter.

2. 2

   When browned, sprinkle with flour, add stock, and simmer.

3. 3

   Add Madeira and lemon juice before serving.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 13. The excerpt below is the record exactly as published.

the necessary quantity of stock, salt and pepper, a couple of cloves, a small bay-leaf, and the grated rind of half a lemon ; let this simmer for about half an hour. Before taking it off the fire, add a large tablespoonful of French mustard, and stir the sauce well ; strain before serving. Sauce Salmis (for Hashed Game, etc.) — Pound in a mortar the bones of any kind of cold game, also the liver, and any small pieces of the flesh that can be spared after the bird in question has been suitably cut and trimmed for hashing. Add to this the crumb of one milk roll or more. Put this mixture into a saucepan with some good fat or butter and a tablespoonful of chopped onions, toss it over the fire, then sprinkle with a tablespoonful and a half of flour, let this brown, add the necessary quantity of stock, STOCKS AND SAUCES. 39 and let it boil with a bay-leaf and plenty of seasoning. Put in a few drops of Maggi, and pour this over the prepared pieces of game or venison, put it all over the fire again in a suitable utensil, add a small tumblerful of red cooking wine, more pepper, and the grated rind of half a lemon. Let it simmer for half an hour, and, just before serving, stir in a couple of tablespoonfuls of sour cream or milk; the latter will do quite as well. This last ingredient, by-tlie-way, is a most useful one for many excellent sauces, hashes, etc. It is easily obtained by allowing a little of either substance to stand for a day or so (according to the state of the weather) in a small jug. Sauce aux Herbes. — Brown some butter over the fire, add equal quantities of finely-chopped onions, eschalots, parsley, chervil, and sorrel, a tablespoonful of flour, and the necessary seasoning. Stir into this enough stock for the required purpose, a sherryglass- ful of wine, the juice of half a lemon or a few drops of vinegar. Sauce Madere (Madeira Sauce). — Put aside any pieces trimmed off some veal cutlets or any other scraps of the same meat, or a few slices of ham, or, better still, equal quantities of both. Put them into a saucepan with a carrot, some parsley, an onion and two eschalots, all well chopped, and toss them in a little butter over a brisk fire; in this case fat bacon does even better than butter. When the ingredients begin to brown, sprinkle over them a couple of tablespoonfuls of flour, stirring the while. Add the 40 COOKERY. necessary quantity of stock to make the sauce, let it simmer till suitably thick and slightly reduced, add a wineglassful of Madeira wine and the juice of half a lemon

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