2 shallots, finely chopped
1/2 c. red wine
1 c. brown sauce

Cook shallots in red wine until reduced to 1/4 the original quantity. Add 1 cup of bordelaise sauce and mix gently for 10 minutes. Have ready a beef marrow bone which the butcher has split so that the marrow can be removed easily. Cut the marrow in small dices, poach it in boiling salted water for 1 or 2 minutes and drain. Just before serving, add 2 tablespoons of this beef marrow and 1/2 teaspoon chopped parsley.