260 | Salpicon, Sauce Madère.
—Place half an ounce of good butter in a saucepan, adding half a glassful of sherry wine, a blanched throat sweetbread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, one truffle, and an ounce of cooked, smoked beef-tongue, all cut the same as the sweetbread. Let cook for five minutes, then add half a pint of Madeira sauce (No. 185), and let cook again for five minutes. It will now be ready to use for the desired garnishing.