'The Marvelous Sauce': (Art credit: Jehan Georges Vibert, 1890, Albright-Knox Art Gallery, Buffalo, NY)

Sauce Madère

2 cups brown sauce (you can use prepared demi-glace like that sold by D’Artagnan )
2 T. good Madeira

Cook down the brown sauce for 20 minutes over medium heat. Add the Madeira, raise the heat, and cook rapidly; the sauce should look syrupy and lightly coat a metal spoon. Serve with beef or chicken.

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