Sauce Bordelaise
["5 shallots, chopped", "1 1/4 c. red wine", "1 sprig fresh thyme", "1 bay leaf", "1 pinch salt", "1 pinch pepper", "1/4 c. butter", "1 Tbsp. flour", "1 1/4 c. beef stock", "2 oz. beef marrow", "2 Tbsp. meat juice", "1 small bunch parsley, chopped"]
["Peel and chop shallots and place in saucepan.", "Add red wine, thyme, bay leaf and salt.", "Bring to a boil and reduce by half. Meanwhile, melt 1 tablespoon of butter in another saucepan.", "Add flour; cook, stirring, until roux has browned.", "Add stock, salt and pepper to taste, stirring well.", "Cook over a low heat for 15 minutes, stirring frequently.", "Dice the marrow and poach for 5 minutes in boiling water, then drain.", "Remove the thyme and bay leaf from the wine reduction.", "Add the marrow cubes, adjust the seasoning and leave to simmer for 2 to 3 minutes.", "Add meat juice. Remove from heat and add remainder of butter and chopped parsley, stirring continuously."]
["shallots", "red wine", "thyme", "bay leaf", "salt", "pepper", "butter", "flour", "beef stock", "beef marrow", "meat juice", "parsley"]