Recipe - Bordelaise Sauce - Master Chefs

MATIGNON
1/3 cup Parsnip, minced
1/3 cup Celery ribs&leaves, chopped
1 Sprig of thyme
1 teaspoon Bacon fat or butter
1/3 cup Onion, chopped
2 Bay leaves, crushed
1 tablespoon Bacon, minced
One fourth cup Madeira

SAUCE ESPAGNOLE
1 cup Matignon, from above
One half cup Flour
2 cup Tomatoes, peeled, chopped
8 cup Stock, clarified carb/beef
One half cup Caribou or beef drippings
12 Cracked peppercorns
One fourth cup Parsley, chopped

BORDELAISE SAUCE
One half cup Dry red wine
1 cup Espagnole sauce, from above
6 Crushed peppercorns
One fourth cup Bone marrow, minced .

This is a three step process ( four if you count making the stock in
advance) but well worth it as it makes a superb accompliment to the
finest game or beef steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French recipe but
parsnip is more appropriate for game. Melt the bacon fat, mince the
vegetables and add to the pan with the herbs. Cook slowly for 15
minutes until vegetables are soft. Set aside and deglaze pan with the
madeira. Reserve the liquid. Melt in a heavy saucepan the drippings.
Add the Matignon and reheat it. Add the flour, heat and stir until
browned. Then add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half, about 22 1/2
hrs. Stir occasionally and skim fat off the top as it accumulates.
Strain the sauce and stir occasionally as it cools to avoid
skimming. There should be about 6 cups. Set aside 5 cups for other
brown sauces later and take one cup for the last step. In a saucepan,
gently simmer red wine with pepper until reduced to 3/4. Add one cup
of Espagnole and simmer 5 min. Add reserved madeira deglazing liquid
from step one and the minced marrow and poach it 5 min. Serve with
game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts
and sweetbreads.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip