Home › The Principles of Cookery › Madeira Sauce, with Chestnuts

Madeira Sauce, with Chestnuts

Take two table-spoonfuls of chestnut flour, i.e. chestnuts that have been rubbed through a sieve, add one ounce of butter, half a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, and enough good brown stock to reduce it to the consistency of ordinary brown sauce, flavour with a squeeze of lemon and a dash of nutmeg, and a glass of cooking sherry or Madeira. Pour this sauce round the vegetable.