By James Peterson
For the choice of Madeira.
Adding 2 tablespoons (30 milliliters) mushroom essence to 1 cup (250 milliliters) of sauce will greatly improve glace de viande–based Madeira sauce; or wild or cultivated mushroom stems can be simmered for 5 minutes in the Madeira.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.