Sauce Bordelaise

Delmonico

Put a tablespoonful of finely chopped shallots (small green onions), two tablespoonfuls of bruised cloves, and two pieces of garlic into a saucepan with a little butter. Fry a little. Add two glasses of claret wine, a pint of Spanish sauce, and a pinch of red pepper. Reduce to the consistency of a sauce. Finish off with lemon juice, chopped parsley and four ounces of beef marrow cut in rounds, and hardly heated in salted boiling water. Use immediately.

From page 35 of the 1904 edition.

Original page from the book