1. Sweat shallots, pepper, and garni in olive oil until shallots are transparent. 2. Add wine and reduce until syrup-like consistency. 3. Add demi-glace and simmer for 15 minutes, skim the scum as needed. 4. adjust seasonings if needed. If needed Thicken with arrowroot / thin with vegetable stock. 5. add parsley. 6. Garnish with bone marrow NOTES : Yields - 1 1/2 Quarts Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 559 by CuisineArt
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|Serving Size: 1 Serving (1454g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 510 (39%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 41.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 34.8g|
|Protein 0.7g||1 %|
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Calories per serving: 1313
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