Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Marchand de vins Butter (Buerre Marchand De Vins)


1 oz finely chopped shallots
1-1/4 cups red wine
1 tablespoon dissolved meat jelly or
2 tablespoon 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.