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Bordelaise Sauce

Finely chop six small, very sound, peeled shallots and place them in a small saucepan with a gill claret, and let reduce on the fire to half the quantity. Then pour in half a gill hot tomato sauce and one gill hot demi-glace. Season with a light saltspoon salt and a very little cayenne pepper and let boil very slowly for eight minutes. Shift the pan on the corner of the range, then add, little by little, half an ounce good butter, and continue mixing until the butter is thoroughly dissolved.

Prepare a beef marrow as per the following recipe. Thoroughly drain and add it to the Bordelaise sauce; gently mix and serve as directed.