Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter - unsalted

  2. 8 tablespoons 120ml Shallots - roughly chopped (medium)

  3. 1 Garlic - clove, roughly Chopped

  4. 1 Bouquet garni **

  5. 750 Wine - red, dry

  6. 3 oz 85g Marrow - veal, or 3 oz 85g Marrow - beef

  7. 2 tablespoons 30ml Flour - all-purpose

  8. 3 cups 711ml Veal stock **

Instructions Jump to Ingredients ↑

  1. Recipe Instructions ** Recipe for this ingredient can be found elsewhere in database. ** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded. 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.


Send feedback