Cook the shallots in one tablespoon of the butter until they are golden brown. Add one-halfcup 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 butter melts, then add remaining Madeira. Serve with roasted and sautéed meat dishes.
Sauce au Porto
Prepare the sauce as for the Sauce Madére (above) but substitute Port for the Madeira.