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- 4 tbsp (60 ml) butter
- 3 tbsp (45 ml) flour
- 1 cup (225 ml) dry white wine
- 1 quart (950 ml) lightly salted stock
- 2 tbsp (30 ml) concentrated tomato puree
- 1/4 cup (60 ml) mushrooms
- 1/2 cup (125 ml) Madeira
- 1 small carrot
- 1 medium sized onion
- few sprigs parsley
- 1 sprig thyme
- 1/2 bay leaf
- 3-1/2 cups (825 ml) stock
- Dice carrot and onion fine and cook in 3 tbsp (45 ml) butter in a saucepan big enough to contain all the sauce.
- Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour.
- Allow to cool, and dilute with white wine, added little by little.
- Add 3 cups (700 ml) stock, tomato puree, parsley, thyme and bay leaf.
- Add mushrooms, washed and chopped fine and browned lightly in butter.
- Bring to a boil, stirring with a sauce whisk.
- Simmer gently for 45 minutes. From time to time, skim off the fat.
- Strain through a fine strainer into another saucepan, pressing out all the juices.
- Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tbsp (30 ml) of the remaining stock.
- Strain through a cloth and put back on the fire.
- Cook down to about 2 cups (475 ml).
- Add Madeira.
- Simmer for five minutes.
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