1-1/2 tablespoons finely chopped shallots
1/3 pint white wine
7 oz softened butter
18 oz beef bone marrow
1 tablespoon chopped parsley
juice of 1/2 lemon
1 teaspoon fine salt
pinch fresh ground black pepper
Add shallots to white wine and boil down by half. When the liquor is almost cold, add softened butter and beef bone marrow which has been cut in dice, poached in salted water and drained. Add chopped parsley and the lemon juice. Season with salt and pepper.
Accompaniment for grilled fish and meat.