Brown Chaudfroid Sauce

• 1 tablespoon gelatine
• 8 tablespoons cold water
• ¾ pint<

Soften gelatine in cold water. Combine Brown Sauce with stock and bring to a boil. Skim well; remove sauce from heat and dissolve gelatine in it. Add Madeira or dry sherry, to taste, and strain sauce through a fine sieve.