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Sauce Bordelaise
Preparation info
- About
2¼ cups
- Difficulty
Medium
Appears in
Published 1966
Ingredients
½ cup - Salt
2 cups
Method
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.
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