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Beurre Bercy

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.

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