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Madeira Sauce
Book Information
The Professional Chef (8th Edition)
Page: 544
Ingredients
Butter
Jus de Veau Lié (p. 382) or Demi-Glace (p. 383)
Madeira
This recipe is used in the following recipes:
Beef Wellington
Breast of Rock Cornish Game Hen with Mushroom Forcemeat
Mushroom Strudel with Goat Cheese
Omelet Opera
Tags
Roasting and Baking