Name: Sauce Bordelaise
Ingredients: 1 1/2 c Dry red wine; 1 1/2 ts Crushed fresh thyme; 1 Bay leaf; 1/3 c Finely chopped shallots; 1/8 ts Freshly ground black pepper; 1/2 c Brown sauce; 1/4 c Beef marrow; refrigerated in water; 1/4 ts Lemon juice; 1/2 ts Salt; 2 tb Clarified butter; 1 Veal shank; 1 lb Veal bones; 2 lb 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; 1/2 c Tomato puree; 5 tb Arrowroot powder

In the past God spoke in a variety of forms. Listen to the opening verses from the book of Hebrews. 'God, after He spoke long ago to the fathers in the prophets in many portions and in many ways, in these last days has spoken to us in His Son' (Heb. 1:1-2a). In Jesus Christ, the Word of God became incarnate. His words are God's words. And His words were God's final and most supreme revelation to mankind. On that holy mountain the Father declared, 'This is My beloved Son, with whom I am well-pleased; listen to Him' (Mt. 17:5). Through Christ, Scripture is complete and sufficient for 'everything pertaining to life and godliness' (2 Pet. 1:3). God designed it whereby no other revelation would compete with that of His Son. From Genesis to Revelation, the Scriptures are closed, and Christ had the final say.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Sauce	6	Servings

INGREDIENTS

1 1/2	c	Dry red wine
1 1/2	ts	Crushed fresh thyme
1		Bay leaf
1/3	c	Finely chopped shallots
1/8	ts	Freshly ground black pepper
1/2	c	Brown sauce
1/4	c	Beef marrow; refrigerated in water
1/4	ts	Lemon juice
1/2	ts	Salt
2	tb	Clarified butter
1		Veal shank
1	lb	Veal bones
2	lb	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
1/2	c	Tomato puree
5	tb	Arrowroot powder

INSTRUCTIONS

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 1/4-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 1/3 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, http://www.erols.com/hosey.

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