By James Peterson
Reduce 1 cup (250 milliliters) Madeira by half. Add 3 tablespoons (45 milliliters) glace de viande to the reduction, and finish with 2 ounces (60 grams) butter. Season with salt and pepper.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.