Madeira Sauce, or Sherry, Marsala, Etc

Reduce well one pint of espagnole (No. 414), adding slowly to it one gill of veal blond (No. 423), or chicken stock (No. 195) and a few truffle parings; when the sauce is well reduced, incorporate into it by degrees, two gills of Madeira wine or any other preferred. As soon as the sauce is finished, pass through a tammy and keep warm in a bain-marie.