Madère

Demi-glace finished with Madeira added off the heat. Boil the Madeira and you boil away the only reason it is there.

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.