Bordelaise Sauce (1951)

• 1 marrow bone
• 1/2 cup red wine
• 2 shallots, chopped
• 1 cup beef stock
• 4 tbspns butter
• 2 slices onion
• 4 slices, carrot
• Parsley sprig
• 1 bay leaf
• 1 clove
• 1/4 clove garlic, chopped

Remove the marrow from the bone, and immerse it in boiling water for a minute to blanch it. Cut into 1/3 inch slices. Cook the wine and shallots together in a pan, reducing by half, then strain. 

Melt 3 tablespoons of butter  and than add onion, carrot, parsley, bay leaf, garlic, and clove,  and brown in the butter.  Strain this and return to the pan. Add the beef stock and simmer for about 8 to 10 minutes. Add the wine which has been cooked with the shallots and strained, and 1 tablespoon of butter. Add the marrow.

This is a standard version of the popular Bordelaise Sauce as served with steaks, particularly the thin "Minute Steaks."

(Origin - "Farmers Market Cook Book" by Neill and Fred Beck, 1951. Aside: This was the first published cookbook of the famed, historic Farmer's Market in Los Angeles, founded in 1934. Eighty years later, the Farmers Market boasts more than 100 eateries, grocers and shops.)