A recipe for making bordelaise sauce –Fry in butter a tablespoonful of chopped shallots and two minced beans of garlic. Add half a cupful of Claret,a pinch of red pepper,and a pint of Espagnole Sauce. Boil until thick,take from the fire and add lemon-juice and minced parsley to season. Add also a quarter of a pound of beef marrow cut in small pieces and parboiled in salted water. Serve at once.
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