Madeira Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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...
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Ingredients
- 2 Gills of Sauce Espagnole, or Brown Sauce
- A Gill of Truffles, Cut in Two
- A Gill of Mushrooms, Cut in Two
- A Glassful of Madeira Wine
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