FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MADERE SAUCE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
One of the best wine sauces. It is made like a Sauce Piquante (minus the pickles and vinegar) in which white wine takes the place of cold water. Add to the strained sauce _ lb thinly-sliced fresh mushrooms and the gravy from whatever roast this sauce is to grace, after removing fat from surface. Finally, 5 minutes before serving, add a wineglassful of good Madeira wine and allow sauce to simmer gently. On festive occasions, sliced or chopped fresh truffles are also added.
