Madeira Jus

• 50 g (1¾ oz) butter
• 4 oz french shallots, sliced

Place a saucepan over medium heat, melt the butter, then add the vegetables, thyme and garlic and cook until lightly caramelized. Deglaze with the brandy and allow to evaporate, then add the madeira and reduce to about one-third. Add the chicken and veal stocks and 200 ml (