Sauce Bordelaise

Ingredients:

• One tablespoon of finely chopped shallots (small green onions),
• Two tablespoonfuls of bruised cloves,
• Two pieces of garlic, 
• A little butter, 
• Two glasses of claret wine,
• One pint of Spanish sauce,
• A pinch of red pepper,
• Lemon juice,
• Chopped parsley,
• Four ounces of beef marrow cut in rounds

Directions:

1. Put the shallots, cloves, garlic, and a little butter into a pan and fry a little.
2. Add the wine, Spanish sauce, and red pepper.
3. Reduce to the consistency of a sauce.
4. Finish off with lemon juice, parsley, and beef marrow, and hardly heat the mixture in salted boiling water.
5. Use immediately.

— Delmonico

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018