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Half-Glaze Sauce

Put one pint of clear, concentrated veal gravy in a saucepan, mix with it two wineglassfuls of Madeira and a bunch of sweet herbs, and set the broth over the fire until boiling. Mix two tablespoonfuls of potato flour to a smooth paste with a little cold water, then mix it in with the broth and stir until thick. Move the pan to the side of the fire and let the sauce boil gently until reduced to two-thirds its original quantity. Skim it well, pass it through a silk sieve, and it is ready for use.