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Ingredients
- 2 Tbsp. Butter, unsalted
- 8 med Shallots, roughly minced
- 1 x Garlic, clove, roughly minced
- 1 x Bouquet garni ***
- 750 ml Wine, red, dry
- 3 ounce Marrow, veal, Or possibly
- 3 ounce Marrow, beef
- 2 Tbsp. Flour, all-purpose
- 3 c. Veal Stock **
Directions
- *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded.
- Heat butter in medium saucepan.
- Add in the shallots and garlic and cook till soft, about 5 min.
- Add in bouquet garni and wine; bring to a boil.
- Meanwhile, in mixing bowl, mash together marrow and flour with fork till nearly smooth. Whisk into wine mix and boil gently, whisking occasionally, till reduced by half.
- Add in Veal Stock and simmer gently till thickened sufficient to coat a spoon lightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1512g | |
| Calories 949 | |
| Calories from Fat 218 | 23% |
| Total Fat 24.79g | 31% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2381mg | 99% |
| Potassium 1370mg | 39% |
| Total Carbs 32.56g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.71g | 3% |
| Protein 10.75g | 17% |
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