Bordelaise Sauce, with Marrow and Maitre d'Hotel with Marrow

(Sauce Bordelaise, a la Moelle et Maitre d'Hotel a la Moelle).

Bordelaise Sauce.—Put into a saucepan half a bottleful of Bordeaux wine, adding a small garnished bouquet containing a little garlic, half a bay leaf, and two cloves; a quarter of a pound of the peelings and stalks of some chopped mushrooms, one tablespoonful of blanched shallots lightly fried in three spoonfuls of oil, one pint of espagnole sauce (No. 414), half a pint of veal blond (No. 423), and season with salt, mignonette and cayenne, boil, skim off the fat and then pour in half a bottleful of white wine, and when the sauce is reduced, strain it through a tammy and stir in a teaspoonful of chopped parsley; a pound of beef marrow cut in either squares or slices may be added to the bordelaise just when ready to serve. A simpler way is to brown some minced shallots in oil with a clove of crushed garlic, adding red wine and gravy, then reduce it to half, pour in the espagnole, boil, skim off the fat and serve.

Bordelaise Sauce with Marrow.—Fry minced shallots in oil with a clove of garlic (crushed); moisten with red wine and reduced gravy, add some espagnole; boil and despumate, then put in squares of beef marrow or else have them cut in slices and plunged into boiling water and drained; add only when ready to serve.

Maitre d'Hotel with Marrow.—Have some maitre d'hotel butter (No. 581), slightly melted, into which add four ounces of shallots for each pound of butter, the shallots being cut into one-eighth inch squares, eight tablespoonfuls of meat glaze or chicken glaze, and add just when ready to serve, slices of marrow previously thrown into boiling water and drained.