set HyperTextList = [ #45:temp0,#58:temp1,#128:temp2]
set VideoList = []
@
MADEIRA SAUCE
In an ovenproof casserole melt a tablespoon of the butter and brown the steak trimmings, shallots, onions, thyme, bay leaf and parsley for 10 minutes, stirring occasionally. Pour in the Cognac, Madeira, and 1/2 cup of water and bring to a boil. Season with salt and pepper. Reduce heat, cover, and simmer for 25-30 minutes. Strain the sauce, pressing hard to release all the juices from the vegetables and meat. In the casserole where the sauce was cooked, melt 1 tablespoon of the remaining butter. Whisk in the flour and cook for 2 minutes, stirring constantly. Pour in the strained sauce and bring to a boil. Stir in the nutmeg. Just before serving whisk in the remaining butter a little bit at a time to thicken the sauce. Do not boil the sauce again.
