| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
Demi glace |
| 1 |
c |
Shallot; brunoise |
| 1 |
tb |
Black peppercorns; crushed |
| 1 |
oz |
Olive oil |
| 1 |
|
Bouquet garni |
| 1 |
qt |
Burgundy wine |
| 1 |
c |
Italian flatleaf parsley; chopped small |
| 1 |
lb |
Bone marrow; poached & chopped |
INSTRUCTIONS
1. Sweat shallots, pepper, and garni in olive oil until shallots are
transparent.
2. Add wine and reduce until syrup-like consistency.
3. Add demi-glace and simmer for 15 minutes, skim the scum as needed.
4. adjust seasonings if needed. If needed Thicken with arrowroot / thin
with vegetable stock.
5. add parsley.
6. Garnish with bone marrow
NOTES : Yields - 1 1/2 Quarts
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 559 by CuisineArt
<CuisineArt@aol.com> on Jan 19, 1998
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