BURRE ROUGE

 

 

1 cup brandy                       1 cup red wine

1 cup Madeira                      3 cups stock

1 cup ruby port                    4 lg shallots

 

Peel and mince shallots by hand or in Cuisinart.  Heat with remaining ingredients till reduced to 1-1/2 cups.  Beat 1 cube butter into sauce.  Season with salt and pepper to taste.  Serve with beef.