127. Sauce Demi-Glacé, or Madeira.

dd one small glassful of mushroom liquor to one pint of good Espagnole sauce (No. 110); also a small glassful of Madeira wine, a bouquet (No. 106), and a scant teaspoonful of pepper. Remove the fat carefully and cook for thirty minutes, leaving the sauce in a rather liquid state; then strain and use when needed. This takes the place of all Madeira sauces.   Appendix

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