Sauce Madère

• ⅓ cup chopped shallots
• 3 tablespoons butter
• ½ cup

Cook the shallots in one tablespoon of the butter until they are golden brown. Add one-half cup of Madeira and reduce it by half. Add the brown sauce and cook for ten minutes. Strain the sauce through a sieve and bring again to a boil. Turn off the heat and stir in the remaining cold butter. Stir until