Yield: 1 Litre
Ingredients:
1 Litre Reduced Veal Stock
200g Sliced Shallots
350ml Madeira
1 Sprig Thyme
250g Chicken/Veal trimming - fat removed
Procedure:
Put the meat trimmings in a pan and brown them evenly.
Add the shallots and the thyme and brown a little more
Deglace the pan with the Madeira, and reduce the liquid until it’s sticky
Add the veal stock, bring to the boil, skim and simmer for about twenty minutes, sauce should become thicker, finish with a splash of Madeira, pass through a fine chinois, use as required.
Ingredients:
1 Litre Reduced Veal Stock
200g Sliced Shallots
350ml Madeira
1 Sprig Thyme
250g Chicken/Veal trimming - fat removed
Procedure:
Put the meat trimmings in a pan and brown them evenly.
Add the shallots and the thyme and brown a little more
Deglace the pan with the Madeira, and reduce the liquid until it’s sticky
Add the veal stock, bring to the boil, skim and simmer for about twenty minutes, sauce should become thicker, finish with a splash of Madeira, pass through a fine chinois, use as required.
Recipe Type: Authentic
Recipe Author: Restaurant at St Paul's Cathedral
Restaurant: Restaurant at St Paul's Cathedral, St Paul's Church Yard, London, United Kingdom
Source: http://www.restaurantatstpauls.co.uk/z_assets/pdf/coeliac-menu.pdf