Madeira Sauce

Yeild: 1 lit

Ingredients:

• 500 g bones, beef / veal / pork / chiken
• 50 g mirepoix
• 50 g tomato paste
• 50 g flour
• 150 ml madeira wine
• 1 clove
• 5 peppercorn, crushed
• pinch thyme
• 1.5 lit brown stock
• 10 ml oil

Procedure:

1. preheat oven 230*C
2. heat oil in roasting pan
3. spread bones on pan ... roast till brown
4. spread mirepoix around bones ... roast till brown
5. drain excess oil from pan
6. on low stove fire ... add tomato paste ... brown for 5 mins
7. spinkle flour ... stir mix well ... till cook
8. deglazed with wine
9. add stock, clove, peppercorn, thyme
10. bring to boil ... simmer 45 - 60 mins
11. strain ... bring to boil again