| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Cup |
INGREDIENTS
| 1 |
c |
Sauce Espagnole |
| 1/4 |
c |
Madeira |
| 1 |
ts |
Glace de Viande |
| 1 |
tb |
Butter |
| 2 |
tb |
Madeira |
INSTRUCTIONS
Reduce the Sauce Espagnole to 3/4 of its original volume. Add the larger
amount of wine and the Glace de Viande. Drop in some melted butter, a bit
at a time, while swirling the contents of the pan, by moving the pan -NOT
BY STIRRING-, gently. Also add the smaller portion of wine. DO NOT ALLOW
THE SAUCE TO BOIL! DO NOT STIR THE SAUCE! Serve at once, while the butter
swirl is visible.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98,
converted by MM_Buster v2.0l.
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