---------- exported from cookworks for meal-master, v7.0
 
      title: bordelaise sauce
 categories: professional, sauce
   servings: 1
 
       1 c  red wine
       2 oz shallot
     1/4 t  peppercorns
     1/8 t  thyme
       1    bay leaf
       1 qt demiglaze
       2 oz unsalted butter
            marrow
 
 combine red wine, shallots, peppercorns, thyme, and bay leaf in a
 saucepan, over a medium flame
 heat and stir to reduce by three-fourths 
 add demiglaze and simmer for 15-20 minutes 
 strain through a chinois or cheesecloth 
 swirl in butter 
 poach marrow in salted water, drain 
 use to garnish sauce
 serve hot or warm
 
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