From:
The Thorough Good Cook
Sauces: 2. A la Madeleine
Put a few bread-crumbs, two shredded
shallots, a bit of
butter, half a spoonful of
vinegar, and two spoonfuls of
consomme into a
stew-
pan; set on the fire, and
boil up together; season with
pepper and
salt. This
sauce should not be too
thick.