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Madeira or Port (Small Brown Sauce)
Book Information
On Cooking (5th Edition)
Page: 206
Ingredients
Demi-Glace (page 205)
Madeira or Ruby Port
This recipe is used in the following recipes:
Périgueux (Small Brown Sauce)
Sautéed Foie Gras on Wild Mushroom Duxelles with Toasted Brioche
Tags
Stocks and Sauces