MADEIRA SAUCE (modern recipe)

MADEIRA SAUCE (modern recipe)

Preheat the oven to 240 c (or gas 9). Put 1 kg crushed veal bones into an ovenproof dish and place in the oven. Turn the bones over from time to time so that they colour evenly. Meanwhile peel and dice 2 carrots and a large onion. When the bones are golden add the vegetables and cook until golden, then drain the bones and vegetables and place in a stewpot. Remove the fat from any juices in the cooking dish and add 1 litre stock or water. Scrape the side of the dish well and stir the residue into the liquid.

Quickly bring to the boil, skim, and add 2 finely chopped celery sticks (stalks), 200 g peeled and deseeded tomatoes, a peeled crushed clove of garlic, a bouquet garni, and 1 tablespoon tomato pure. Bring to the boil, cover, and simmer gently for 2 hours. Strain and then add some tarragon and 100 g cleaned and finely chopped mushrooms. Bring to the boil. Dissolve 1-tablespoon cornflour (cornstarch) in 2 dl Madeira and pour in a stream into the boiling sauce, whisking it in. Strain and reheat before serving.