Madeira Sauce

• 4 tbsp (60 ml) butter
• 3 tbsp (45 ml) flour
• 1 cup (225 ml) dry white wine
• 1 quart (950 ml) lightly salted stock
• 2 tbsp (30 ml) concentrated tomato puree
• 1/4 cup (60 ml) mushrooms
• 1/2 cup (125 ml) Madeira
• 1 small carrot
• 1 medium sized onion
• few sprigs parsley
• 1 sprig thyme
• 1/2 bay leaf
• 3-1/2 cups (825 ml) stock

1. Dice carrot and onion fine and cook in 3 tbsp (45 ml) butter in a saucepan big enough to contain all the sauce.
2. Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour.
3. Allow to cool, and dilute with white wine, added little by little.
4. Add 3 cups (700 ml) stock, tomato puree, parsley, thyme and bay leaf.
5. Add mushrooms, washed and chopped fine and browned lightly in butter.
6. Bring to a boil, stirring with a sauce whisk.
7. Simmer gently for 45 minutes.
8. From time to time, skim off the fat.
9. Strain through a fine strainer into another saucepan, pressing out all the juices.
10. Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tbsp (30 ml) of the remaining stock.
11. Strain through a cloth and put back on the fire.
12. Cook down to about 2 cups (475 ml).
13. Add Madeira.
14. Simmer for five minutes.

butter, flour, white wine, stock, tomato puree, mushrooms, madeira, carrot, onion, parsley, thyme, bay leaf, stock

Taken from online-cookbook.com/goto/cook/rpage/001690 (may not work)