MADEIRA SAUCE FOR GOOSE OR QUAIL

By joanmk

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

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.