Sauce Recipes

HALF-GLAZE SAUCE

Put one pint of clear concentrated veal gravy in a
saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet
herbs, and set both over the fire until boiling. Mix two tablespoonfuls
of potato flour to a smooth paste with a little cold water, then mix it
with the broth and stir until thick. Move the pan to the side of the
fire and let the sauce boil gently until reduced to two-thirds of its
original quantity. Skim it well, pass it through a silk sieve, and it is
ready for use.

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