1 oz finely chopped shallots
1-1/4 cups red wine
1 tablespoon dissolved meat jelly or
2 tablespoons rich brown veal stock
5 oz butter
1 tablespoon chopped parsley
juice of 1/4 lemon
salt
pepper
Add finely chopped shallots to red wine and boil slowly down by half. Add dissolved meat jelly or rich brown veal stock, butter softened to a paste, chopped parsley, and the lemon juice. Season with salt and pepper, and blend well.
Use as an accompaniment for grilled rump steak a la marchand de vins.