Espagnole, with Wine

Ingredients

• 12 whole small mushrooms
• 1 tablespoon flour
• 0.75 pint veal gravy
• 0.5 pint Madeira or sherry
• pinch cayenne
• to taste salt

Instructions

1. Prepare the mushrooms as for stewing.
2. Fry them gently in a stewpan until they appear reddish in colour all round.
3. Stir in the flour and allow it to brown lightly.
4. Add the hot veal gravy in small portions, letting each one come to a boil before pouring in the next, and shake the pan well.
5. Pour in the Madeira or sherry in the same gradual manner.
6. Allow the sauce to boil gently for half an hour.
7. Add cayenne and salt to taste.
8. Strain the sauce and skim off any fat from the surface entirely.
9. Serve very hot.