An accompaniment to grilled meat and fish, Beurre Bercy (bur bair-see) may be served either spread on the meat or fish or separately. Ask your butcher to split a marrow bone in half and remove the marrow in one piece.
3 oz. beef marrow
2 tablespoons finely chopped shallots
6 fl. oz. white wine
3 oz. butter
2 teaspoons finely chopped parsley
1 teaspoon lemon juice
1 teaspoon salt
Dip a knife into hot water and finely dice the marrow. Drop the diced marrow into a small pan of boiling, salted water.
Simmer for 2 minutes, drain and set aside.
Put the shallots and wine in a small frying-pan and bring the mixture to a boil over high heat. Lower the heat to moderate and cook, uncovered, until the liquid has reduced to about one-quarter. Set aside to cool.
In a small bowl, cream the butter with a wooden spoon until it is soft and fluffy. Mix it, a spoonful at a time, into the cool wine mixture. Beat well before adding the marrow, parsley, lemon juice and salt. Mix, cover and chill until the mixture hardens.