Recipe - Sauce Madere

2 teaspoon Minced shallots
One half cup Madeira wine
2 cup BROWN SAUCE:
One fourth cup Clarified butter
One fourth cup Diced ham
One half cup Chopped onions
One fourth cup Chopped carrots
One fourth cup Flour
4 cup Hot beef stock
1 cup Tomato paste
Bouquet garni
2 tablespoon TARROGON BUTTER:
One fourth pound Unsalted butter
2 tablespoon Dried tarragon
1 tablespoon Minced shallots
Salt

Brown Sauce: Melt butter in a sauce pan & add ham, onions & carrots. When
vegetables are golden, add flour & cook, stirring, until well browned.
Slowly add stock, stirring constantly until smooth & thickened. Add tomato
paste & bouquet garni, mix well; simmer until reduced by 1/2. Stir
occasionally, skim off any fat that forms on the top. Strain sauce before
using. Tarragon Butter: combine all of the ingredients & blend well.
Sauce Madere: Combine the shallots & the wine & boil until reduced by 1/2.
Add Brown Sauce and cook 23 min. Whip in the Tarragon Butter and cook
another minute. Season w/ salt and a hint of Madeira to enhance flavor.

CHE

MONTROSE, HOUSTON

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.