The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Sauce for Grenadin of Beef Supreme

Served at the Inaugural Luncheon, 2001


  • 1 quart veal demi glaze, strong
  • 1 each shallot, sliced
  • 1/2 each carrot, peeled and cut into half-inch dice
  • 2 sprigs thyme, fresh
  • 1 tablespoon Balsamic
  • 1 1/2 cups Madeira
  • 1 teaspoon olive oil


  1. In a thick bottomed saucepan heat the olive oil and add the shallot and carrot and cool until light golden brown; add the vinegar and reduce by 3/4ths

  2. Add the veal demi and thyme and again boil to reduce the volume by 1/3rd

  3. Gradually add the Madeira to the sauce to bring back to a light coating consistency; adjust the seasoning and strain. Keep hot for service.

  4. Garnish with (4) fluted white button mushrooms tightly sautéed in butter.

Additional Information

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