Madeira sauce (Sauce Madère) from Paul Bocuse's French Cooking (page 79) by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken liver timbales (Gâteaux de foies de volailles à la Bressane); Stuffed artichoke bottoms (Fonds d'artichauts farcis)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace. Can use the book's "Rich brown sauce (Demi-glace)".

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