Sauce a la Marceau

Keep in a bain-marie, three pints of espagnole (No. 414) reduced with some game fumet (No. 397) and Madeira wine. Cook in plenty of salted water, in a covered vessel, one dozen peeled cloves of garlic, until very tender, then drain them; wipe them dry on a cloth, and fry them for a few minutes in a pan, with some melted butter till the moisture is thoroughly evaporated, then rub them through a sieve and afterward through a tammy (No. 159), and add this puree slowly into the sauce; stir well, and pour it into a sauceboat.