Recipe - Maderia Sauce

2 cup Shallots; brunoise
One half cup Fresh garlic; cut or sliced up thin
1 Bouquet garni
1 qt Maderia wine
2 qt Demiglace

1. sweat shallots, garlic, & bouquet garni until shallots are transparent.

2. add wine and reduce until almost dry.

3. add demiglace and reduce for 3 minutes.

4. strain through a fine mesh strainer, adjust seasonings with salt &
pepper.

NOTES : Yields 2 quarts For a nice touch finish sauce just before service
with a vintage maderia wine (atleast 5 years old)
Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 565 by CuisineArt
CuisineArt@aol.com on Jan 20, 1998