14 sub-forums, and not one for sauces ... I'm wanting to make a Madeira sauce, to go with roast pigeon breasts. The breasts are quite gamey, so the sauce needs to be reasonably robust. I'm thinking this should do it ... but any thoughts are welcome. 1. Chop an eschallion shallot and fry until nicely coloured 2. Put the shallot in a heavy-bottomed pan with madeira and a bouquet garni, and simmer until reduced by 50% 3. Strain, return to the pan, add an equal amount of chicken stock and simmer until reduced by 50% 4. Add a little cream, season, thicken slightly with arrowroot (only if required) and serve. Thoughts, anyone?
