| Ingredients | for 1 kg. | for 10 kg. |
|---|---|---|
| Madera Sauce | 0,75 L. | 7,5 L. |
| Meat Broth | 0,25 L. | 2,5 L. |
| Gelatine | 0,03 kg. | 0,3 kg. |
In a bowl of hot meat broth, dissolve the gelatin until it melts (liquid).
Put over it the Madera sauce. Bring to boil for about 10 minutes. Skim it and strain through an etamine fabric.
This sauce is used at the same preparations as hot sauce (Chaud-froid): for covering boiled or fried poultry, tongue and other parts of cold buffet.