Bordelaise sauce

For sweetbreads, chops, steaks, grilled meats.

Cook together in a saucepan
- ½ cup dry red wine
- 4 or 5 crushed black peppercorn
Until reduced to ¾.

Then add
- 1 cup brown sauce or espagnole sauce
Simmer for 15 minutes

Add just before serving
- ¼ cup diced beef marrow, poached for a few minutes and drained
- ½ teaspoon chopped parsley

BON APPETIT