Sauce Bordelaise

• ½ cup sliced beef marrow
• Salt
• 2 cups Sauce Marchand de Vin (above)

Place the marrow slices in a saucepan and barely cover with water. Add salt to taste and bring to the boil. Cook in barely simmering water for two minutes. Add the poached marrow to the marchand de vin sauce and serve hot. Serve with roasted and sautéed meat dishes.