MADEIRA

a "white" wine of fine flavor and rich quality, usually fortified by the addition of clear spirit, produced in the Island of Madeira, a Portuguese possession, situated about 300 miles from the Coast of Morocco. It was at one time a very fashionable wine and has again increased somewhat in vogue. It is consumed in considerable quantities in Great Britain and Continental Europe.

Madeira is exported in both casks and bottles. It circumstances warrant, it is generally preferable to purchase in casks, and bottle the wine after its receipt here, as, with the exception of very old stock, it is apt to throw a considerable sediment when shipped to colder climates. Among the varieties most worthy of notice are Verdeilho, in both rich and dry styles; Malmsey, very sweet and soft; Sercial, or "Serceal," very dry with a nutty flavor, and Bual, or "Boal," which in the best qualities possesses an exquisite bouquet. It should be stored in a moderately warm place and it generally ripens better in demijohns than in bottles. It should be served at about the temperature of the average dining room and can be decanted without disadvantage if so desired.

Large quantities of spurious "Madeira" are made in France, Spain and elsewhere, but an abundance of the genuine wine is easily obtainable by those who specify it--the annual production of the Island having for many years averaged 10,000 pipes, as against a total annual export of between 6,000 and 7,000 pipes.

The name "Madeira" is applied to numerous sauces, cakes, etc., but in actual practice other wines, such as sherry, are generally used.

added by the pass

Recipes that use madeira

392 dishes across the Historical Foodie library call for madeira.

The Epicurean · 389

No. 1000 Soft Clams a la Newberg Lucines Papillons a la Newberg
No. 1005 Oyster Crabs Fried a la Newberg or a la Salamander Crabes d'Huitres Frits a la Newber et a la Salamandre
No. 1008 Crawfish a la Bordelaise Ecrevisses a la Bordelaise
No. 1024 Lobster or Spiny Lobster, American Style Homard ou Langouste a l'Americaine
No. 1025 Small Lobsters a la Bordelaise Petits Homards a la Bordelaise
No. 1027 Lobster a la Britannia Homard a la Britannia
No. 1029 Lobster a la Creole Homard a la Creole
No. 1031 Lobster a la Duglere Homard a la Duglere
No. 1034 Lobster a la Hervey Homard a la Hervey
No. 1037 Lobster a la Newberg or Delmonico Homard a la Newberg ou a la Delmonico
No. 104 Calf's Foot Jelly with Madeira Wine Gelee de Pieds de Veau au vin de Madere
No. 1041 Lobster a la Rougemont Homard a la Rougemont
No. 105 Meat Jelly with Gelatine Gelee de Viande a la Gelatine
No. 1056 Oysters a la Villeroi Huitres a la Villeroi
No. 1085 Terrapin a la Maryland or Delmonico Terrapene a la Newberg ou a la Delmonico
No. 1090 Stewed Terrapin with Madeira Wine Ragout de Terrapene au Madere
No. 1091 Turtle, Havana Style Tortue a la Havanaise
No. 1093 Turtle Stewed a la Foster Ragout de Tortue a la Foster
No. 1136 Fresh Codfish, a la Duxelle, Baked Morue Fraiche ou Cabillaud a la Duxelle au Gratin
No. 1156 Flounders a la Jules Janin Plies Carrelets ou Limandes a la Jules Janin
No. 1169 Halibut a la Richmond Fletan a la Richmond
No. 1185 Kingfish a la Sultana Kingfish a la Sultane
No. 1233 Red Snapper a la Crequy Red Snapper a la Crequy
No. 1239 Salmon a la Daumont Saumon a la Daumont
No. 1249 Sardines Broiled. Anchovies Fried, Silver Fish in Papers Sardines Grillees. Anchois Frits. Silver Fish en Papillotes
No. 1289 Sturgeon or Sterlet with Quenelles and Olives-Small Petit Esturgeon ou Sterlet aux Quenelles et Olives
No. 1291 Trout a la Cambaceres Truites a la Cambaceres
No. 1321 Oxtails a la Chipolata Queues de Boeuf a la Chipolata
No. 1328 Beef Palates in Tortue Palais de Boeuf en Tortue
No. 1329 Ribs of Beef a la Bristed Cotes de Boeuf a la Bristed
No. 1338 Rump a la Careme Pointe de Culotte a la Careme
No. 1343 Rump of Beef, Jardiniere Pointe de Culotte de Boeuf Jardiniere
No. 1345 Rump of Beef, Modern Style—Braised Pointe de Boeuf Braise a la Moderne
No. 1350 Sirloin of Beef a la Dauphiness Contrefilet de Boeuf a la Dauphine
No. 1352 Sirloin of Beef a la de Lesseps Contrefilet de Boeuf a la de Lesseps
No. 1353 Sirloin of Beef a la Perrin Contrefilet de Boeuf a la Perrin
No. 1355 Sirloin of Beef with Brain Patties Contrefilet de Boeuf aux Bouchees de Cervelles
No. 1363 Double Porterhouse Steak a la Sanford Bifteck d'Aloyau Double a la Sanford
No. 1372 Small Sirloin Steak a la Bordelaise with Marrow and Truffles Bifteck de Contrefilet a la Bordelaise a la Moelle et aux Truffes
No. 1390 Grenadins of Tenderloin, Paladio Grenadins de Filet de Boeuf a la Paladio
No. 1400 Minions of Tenderloin of Beef a la Baillard Mignons de Filet de Boeuf a la Baillard
No. 1408 Minions of Tenderloin of Beef with Cepes a la Bordelaise Mignons de Filet de Boeuf aux Cepes a la Bordelaise
No. 1413 Noisettes of Tenderloin of Beef a la Fleurette Noisettes de Filet de Boeuf a la Fleurette
No. 1417 Noisettes of Tenderloin of Beef a la Rossini Noisettes de Filet de Boeuf a la Rossini
No. 1425 Tenderloin Steak with Madeira, half-Glaze Filet de Boeuf au Madere, Demiglace

Cooking in Old Créole Days · 3

"Eggnogg" Mrs. Tanier
New Orleans Way to Cook Snipe Mrs. Cuthbert Slocum
Terrapin James H. Barney, President Maryland Club, 1870

… and 344 more recipes use madeira.