MirepoixDemi-glace finished with Madeira added off the heat. Boil the Madeira and you boil away the only reason it is there.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, fine sieve |
| Mother sauce | Espagnole |
- 400 ml — brown stock
- 80 ml — Madeira
- 25 g — butter
- Reduce the Espagnole or brown stock by a third, until it coats a spoon.
- Take the pan off the heat, stir in the Madeira, then mount with cold butter. Serve at once — the aroma is gone in ten minutes on a warm stove.
Ham, veal kidneys, beef fillet, mushrooms on toast.
Compared with Espagnole
- Added: Madeira 80 ml
- Not used: plain flour, smoked bacon, carrot, onion, celery, tomato purée, thyme, bay leaf, salt
- Different amount: brown stock 400 ml (Espagnole: 700 ml), butter 25 g (Espagnole: 30 g)
Both recipes serve 4.
- One serving (1 of 4): brown stock 100 ml, Madeira 20 ml, butter 6.25 g
- Double batch (8 servings): brown stock 800 ml, Madeira 160 ml, butter 50 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 37