Recipe type: Sauce
To serve with broiled or roasted meat and with ham.
- 1 cup espagnole sauce
- 3 tbsp. Madeira
- juice and chopped truffles of a small can of truffles
- 1½ tbsp. (20 gr.) butter
- Bring the espagnole to a boil, add the Maderia wine and the juice and truffles, off the fire, add the butter, bit by bit.