Madeira Sauce

Dice carrot and onion fine and cook in 3 tablespoons butter in a saucepan big enough to contain all the sauce. Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour. Allow to cool, and dilute with white wine, added little by little. Add 3 1/2 cups stock, tomato puree, parsley, thyme and bay leaf. Add mushrooms, washed and chopped fine and browned lightly in butter. Bring to a boil, stirring with a sauce whisk. Simmer gently for 45 minutes. From time to time, skim off the fat. Strain through a fine strainer into another saucepan, pressing out all the juices. Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tablespoons of the remaining stock. Strain through a cloth and put back on the fire. Cook down to about 2 cups. Add Madeira. Simmer for five minutes.