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4 recipes tagged with madeira.
About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
4 servings Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.
12 to 15 servings Most butchers will prepare a crown roast for you from two loin racks, but make sure the loins used are of uniform size so that it cooks…
A rich, sweet sauce made with butter, sugar, eggs, and sherry or Madeira, flavored with lemon zest and nutmeg. Traditionally served with plum pudding or…
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