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Recipe by: lise-lotte
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See below ingredients and instructions of the recipe
2 tb Butter, unsalted 750 ml Wine, red, dry
8 md Shallots, roughly chopped 3 oz Marrow, veal, OR
1 Garlic, clove, roughly 3 oz Marrow, beef
-- chopped 2 tb Flour, all-purpose
1 Bouquet garni *** 3 c Veal Stock **
** 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.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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