{"id":6217,"slug":"bordelaise-sauce","title":"Bordelaise sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four shallots, chopped very fine","two ounces of butter","one-half glass of Bordeaux claret","one pint of brown gravy","one-quarter of a pound of sliced parboiled beef marrow","a little chopped garlic, if that flavor is desired","chopped parsley","two ounces of fresh butter"],"ingredients_norm":["shallot","butter","bordeaux claret","brown gravy","parboiled beef marrow","little chopped garlic","parsley","fresh butter"],"steps":["Simmer four shallots, chopped very fine, in two ounces of butter.","When thoroughly warmed through add one-half glass of Bordeaux claret and reduce until nearly dry.","Then add one pint of brown gravy and boil for five minutes.","Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired.","Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh butter.","Serve poured over meats, or separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w122:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"32ca49c40967e5d21e887200e49d2baba1f49524e3157af1a4f183611f7c2514","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bordelaise-sauce"}