Sauce Madère.—Reduce a gill of sherry or Marsala seasoned with a pinch of coarsely ground black pepper to half; stir together over the fire half a pint of rich espagnole and half a gill of strong veal stock till reduced a third part, then pour it on to the wine, let it boil up and use. Sauce au Champagne is made in the same way, only omitting the pepper. Many people, however, prefer brown sauce in a foundation for this, as hiding the flavour of the wine, and it is served generally with roast or braised meat, fillets of beef, etc. Sauce Malaga is made in the same way, only using port wine, and adding one or two blanched and minced shallots to the pepper, and stirring in at the last a squeeze of lemon juice and a pat of cayenne butter.