Bordelaise Sauce

Ingredients

• 1 gill of red wine
• 1 tablespoonful fine-chopped white onion or shallot
• 1 ounce butter
• 1 tablespoonful flour
• y, bay leaf
• 12 whole peppers
• 1 pint chicken or veal broth
• Yt teaspoonf ul beef extract
• 1 even teaspoonful salt
• a pinch of Cayenne pepper
• 2 ounces of blanched marrow

Method

1. 1

   Place a small saucepan with red wine over the fire, add fine-chopped onion and a small bouquet; reduce by boiling to one half.

2. 2

   Melt butter in another saucepan, add flour, bay leaf, and whole peppers, stir and cook for 5 minutes; add broth, beef extract, and contents of the small saucepan, cook for 8 minutes; season with salt and Cayenne pepper, then strain; add blanched marrow and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 61. The excerpt below is the record exactly as published.

Bordelaise Sauce. — Place a small saucepan with 1 gill of red wine over the fire, add 1 tablespoonful fine-chopped white onion or shallot, and a small bouquet ; reduce by boiling to one half. Melt in another saucepan 1 ounce butter ; add 1 tablespoonful flour, y, bay leaf, and 12 whole peppers, stir, and cook 5 minutes ; add 1 pint chicken or yeal broth, Yt teaspoonf ul beef extract, and the con- tents of the small saucepan, cook 8 minutes ; season with 1 even teaspoonful salt and a pinch of Cayenne pepper, then strain ; add 2 ounces of blanched marrow

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