Add one small glassful of mushroom liquor to one pint of good Espagnole sauce (No. 151); also a small glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoon-ful of pepper. Remove the fat carefully and cook for thirty minutes, leaving the sauce in a rather liquid state ; then strain and use when needed. This takes the place of all Madeira sauces.