By Alma Lach
Combine 1 cup red wine and 2 minced shallots. Reduce to ½ cup. Add Demi-glace sauce. Simmer 30 minutes. Strain. Add 1 teaspoon lemon juice and ¼ cup cubed poached beef marrow. Adjust seasonings.
Finish with Cognac and Madeira from Demi-glace recipe and chunk of butter. For grilled meats.
© 1974 Alma Lach estate. All rights reserved.