MADEIRA SAUCE FOR GOOSE OR QUAIL
By joanmk
Rate this recipe
4/5
(1 Votes)
Ingredients
- Mastering the Art of French Cooking – Julia Child
- Yield: about 1 cup
- 1 tablespoon minced shallots or green onions
- 1 1/2 cups brown chicken stock or canned beef bouillon
- 1/4 cup Madeira or port
- 1 to 2 tablespoons softened butter
Details
Preparation time 5mins
Cooking time 15mins
Preparation
Step 1
Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots and cook slowly for 1 minute. Add the stock or bouillon and wine and boil rapidly, scarping up the coagulated cooking juices until the liquid has reduced to about ½ cup. Correct seasoning. Off heat and just before serving, swirl the butter into the sauce.
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