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Beef Marrow Garnishing

Open two fine marrow bones by setting them upright on the table, the marrow part on top, and with a sharp blow with a cleaver splitting them in two, striking them on one side only Remove the marrow, put it in freshly-salted water and let it remain for one hour; then take it up, drain, and cut it in slices. Heat one-half pint of Madeira sauce, add the pieces of marrow, a few drops of tarragon vinegar and let it boil up once. Serve with the slices of marrow on top.

Bordeaux Garnish, (Bordelaise.) This is composed of shallots, wine, Spanish sauce and beef marrow prepared as follows: Chop fine a peeled shallot, put it in a sautepan with half a wineglassful of red wine and cook for five minutes; then add half a pint of Spanish sauce, a small quantity of cayenne and cook for five minutes longer. Serve poured over fillets of beef or steaks, place over six slices of beef marrow, previously parboiled for half a minute.