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The Times Picayune Publishing Company

Madeira Sauce

Sauce Madere

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Gills of Sauce Espagnole, or Brown Sauce
  • A Gill of Truffles, Cut in Two
  • A

Method

Make a sauce espagnole, and let it boil for about five minutes. Add salt and pepper to taste, and the mushrooms and truffles, cut in pieces. Let them boil for ten minutes, and then stir in the Wine. If you have not the Madeira, use Sherry Wine. Serve with Filet of Beef Roasted, etc.

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