226 Beurre Bercy

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 2 dl (7 fl oz or U.S. cup) white wine and 1 tbs finely chopped shallot in a pan and reduce by half. Allow to cool and mix in 200 g (7 oz) softened butter, 500 g (1 lb 2 oz) bone marrow cut into dice, poached and drained well, 1 tbs chopped parsley, 8 g (¼ oz) salt, a good pinch of milled pepper and the juice of ½ lemon.

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