Sauce bordelaise

Yield: 6 Servings

Measure Ingredient
1½ cup Dry red wine
1½ teaspoon Crushed fresh thyme
1 Bay leaf
⅓ cup Finely chopped shallots
⅛ teaspoon Freshly ground black pepper
½ cup Brown sauce
¼ cup Beef marrow; refrigerated in water
¼ teaspoon Lemon juice
½ teaspoon Salt
2 tablespoons Clarified butter
1 Veal shank
1 pounds Veal bones
2 pounds Chicken parts
2 Onions; chopped
2 Carrots; chopped
2 Stalks celery; chopped
2 Medium-size leeks; chopped
1 Clove garlic; unpeeled
Several sprigs parsley
2 Sprigs fresh thyme
1 Bay leaf
8 Black peppercorns
2 Tomatoes; chopped
½ cup Tomato puree
5 tablespoons Arrowroot powder

BROWN SAUCE

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 ¼-inch 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 8-10 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 4-5 quarts cold water. Simmer slowly over moderate heat for several hours until stock is reduced substantially. Strain & discard solid ingredients. Dissolve arrowroot powder in ⅓ cup cold water & whisk into stock. Return to a simmer and cook 8-10 minutes to thicken.

HECK'S

DETROIT AVENUE, CLEVELAND

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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