Sauce à la Moelle (Marrow Sauce)

Ingredients

• 1 litre sauce Bordelaise
• butter
• 150 to 180 grammes marrow
• 1 spoonful parsley

Instructions

1. Make the sauce exactly as for sauce Bordelaise.
2. Butter it, in the ordinary proportions, only if it is specially intended to accompany a vegetable.
3. Cut 150 to 180 grammes of marrow into small dice and poach them.
4. Finish each litre of sauce with the poached marrow and 1 spoonful of chopped, blanched parsley.