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Madeira Sauce

4 tablespoons butter
3 tablespoons flour
1 cup dry white wine
1 quart lightly salted stock
2 tablespoons concentrated tomato puree
1/4 cup mushrooms
1/2 cup Madeira
1 small carrot
1 medium sized onion
few srpigs parsley
1 sprig thyme
1/2 bay leaf

Dice carrot and onion fine and cook in 3 tablespoons 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 1/2 cups 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 tablespoons of the remaining stock. Strain through
a cloth and put back on the fire. Cook down to about 2 cups. Add
Madeira. Simmer for five minutes.

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