Instructions: Brown Sauce: Melt butter in a sauce pan & add ham, onions & carrots. When vegetables are golden, add flour & cook, stirring, until well browned.

Slowly add stock, stirring constantly until smooth & thickened. Add tomato paste & bouquet garni, mix well; simmer until reduced by 1/2. Stir occasionally, skim off any fat that forms on the top. Strain sauce before using. Tarragon Butter: combine all of the ingredients & blend well.

Sauce Madere: Combine the shallots & the wine & boil until reduced by 1/2. Add Brown Sauce and cook 2-3 min. Whip in the Tarragon Butter and cook another minute. Season w/ salt and a hint of Madeira to enhance flavor.

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