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Madeira is also used as a flavouring agent in cooking. Lower-quality Madeira wines may be flavored with salt and pepper to prevent their sale as Madeira wine, and then exported for cooking purposes. [18] Madeira wine is commonly used in tournedos Rossini and sauce madère (Madeira sauce). [19]
The sauce is a reduction of sauteed onions, mushrooms, garlic, Dijon mustard, Worcestershire sauce, Madeira wine and herbs. It’s savory, full of flavor and downright delicious. Yield: 2 ...
It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines.
Alternatives to madeira are mentioned in Gustav Carlin's 1889 Le cuisinier moderne, which suggests champagne, [1] and in James Bentley's 1986 Life and Food in the Dordogne, which replaces madeira with white wine and cognac. [8] Sauce Périgueux is the classic accompaniment to a Tournedos Rossini. [10]
For this recipe, Julia Child was inspired by a dish called jambon à la morvandelle, the signature dish of Alexandre Dumaine, one of France’s most famous chefs in the 1930s, ’40s, and ’50s.
The dish is garnished with slices of black truffle and finished with sauce madère , a Madeira-based sauce. [2] [3] It is named after 19th-century composer Gioachino Rossini. [4] Its invention is attributed to either French master chef Marie-Antoine Carême, [5] Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. [6]
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