2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 cl Garlic, roughly chopped
1 Bouquet garni
750 ml Wine, red, dry
3 oz Marrow, veal OR beef
2 tb Flour, all-purpose
3 c Veal Stock
Heat butter in medium saucepan. Add the shallots and garlic and
cook until soft, about 5 minutes. Add bouquet garni and wine;
bring to a boil.
Meanwhile, in mixing bowl, mash together marrow and flour with
fork until nearly smooth. Whisk into wine mixture and boil gently,
whisking occasionally, until reduced by half.
Add Veal Stock and simmer gently until thickened enough to coat a
spoon lightly.
Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
Source: New York's Master Chefs by Richard Sax
