In a saucepan, heat half the butter and, when very hot, add the shallot and brown lightly. Add the wine, seasoning and herbs, bring the sauce to the boil, and reduce rapidly until
Poach the marrow in a bowl of lightly salted hot water for 3 to 5 minutes. Drain and set aside.
When ready to serve, warm the sauce slightly. Off the heat add the rest of the butter to the sauce, stirring continuously with a wooden spoon while adding the marrow.
© 1988 Keith Floyd estate. All rights reserved.