1 Review

What a delightful addition to any meat or chicken dish! I used Madeira wine and it was excellent over very thin breaded pork cutlets served with new potatoes, oven baked Asparagus and baby carrots. One thing that I had to omit was gold demi- glace(I could not find it in last minute shopping). I cut back on the water a wee bit and the result was a rich wonderful sauce Thanks Barb

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Bergy March 11, 2003
Port, Marsala or Madeira Sauce