1 small		shallot, minced
1 tablespoon		butter
100 milliliters		Madeira wine
150 to 200 milliliters		fond de pigeonneau

Sweat the shallot in butter in a saucepan over low heat.

Add the Madeira wine and reduce almost totally. Add the fond de pigeonneau and reduce substantially. Strain and return the sauce to the saucepan. Finish reducing the sauce per the main recipe.