(to serve with ham for instance)
1/2 carrot quartered then thin sliced
2 shallots, chopped fine
1 small onion chopped fine(opt)
40 g bacon finely chopped fine (opt)
1 clove garlic, crushed
2 sprigs of thyme
30 cl madeira (or port)
40 cl veal stock
S + P
In a pan, put a little butter and sauté the vegetables.
Add the bacon, garlic, thyme and rosemary.
Pepper generously. Cook 3 to 4 minutes.
Sprinkle with flour and stir 1 to 2 minutes.
Add the stock, add half the Madeira and simmer for 20 minutes or more, stirring occasionally.
Melt the remaining butter into the sauce.
Filter (sieve) and discard the solids.
Just before serving, add the rest of Madeira, check the salt (not too much), just warm a few minutes low heat (do not boil) and serve.