Recipe - Sauce Bordelaise

1 One half cup Dry red wine
1 One half teaspoon Crushed fresh thyme
1 Bay leaf
1/3 cup Finely chopped shallots
1/8 teaspoon Freshly ground black pepper
One half cup Brown sauce
One fourth cup Beef marrow; refrigerated in
water
One fourth teaspoon Lemon juice
One half teaspoon Salt

BROWN SAUCE
2 tablespoon Clarified butter
1 Veal shank
1 pound Veal bones
2 pound Chicken parts
2 Onions; chopped
2 Carrots; chopped
2 Stalks celery; chopped
2 Mediumsize leeks; chopped
1 Clove garlic; unpeeled
Several sprigs parsley
2 Sprigs fresh thyme
1 Bay leaf
8 Black peppercorns
2 Tomatoes; chopped
One half cup Tomato puree
5 tablespoon Arrowroot powder

Combine the red wine, thyme, bay leaf, shallots, and pepper in a sauce pan
and boil briskly until reduce by half. Add the Brown Sauce and shisk until
combined. Drain the beef marrow and dice in 1/4inch cubes. Add to the
sauce with the lemon juice and salt. Simmer until combined, but do not
allow to boil. BROWN SAUCE: Heat clarified butter in large, heavy skillet
over high heat. Brown bones & chicken parts in batches until well browned;
transfer to 810 quart stock pot. In same skillet, brown onions, carrots,
celery, & leeks. Transfer to stock pot. Deglaze skillet with 1 quart water,
scraping sides and bottom. Add to stock pot.Add remaining ingredients but
carrots.Cover 45 quarts cold water. Simmer slowly over moderate heat for
several hours until stock is reduced substantially. Strain & discard solid
ingredients. Dissolve arrowroot powder in 1/3 cup cold water & whisk into
stock. Return to a simmer and cook 810 minutes to thicken.

HECK'S

DETROIT AVENUE, CLEVELAND

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.