Ingredients:
60 g. butter
1 carrot
2 onions
1 spray celery
½ bunch thyme
1 bunch parsley
1 bay-leaf
75 g. smoked bacon
40 g. flour
250 ml vegetable stock
200 ml dry white wine
300 ml Madeira
Black pepper
Salt

Preparation and serving:
Dice the carrot and the bacon. Chop fine the celery and the onion. Make a bunch of the parsley, thyme and the bay-leaf. Fry in the butter the bacon, carrot, onion together with the bunch of herbs until the bacon and the onion get golden-brown. Sprinkle over the flour and stir until it gets golden-brown. Add the stock, white wine and the half of the Madeira. Flavor and leave it simmer for 20 min. Then strain the sauce, put it back to the heat, add the rest of the Madeira and leave it for 3 – 4 min., but without letting him to boil.
Serve very hot in a preheated saucier. Offered typically with kidneys, tongue, spinach, ham, horse and veal.

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