186 | Sauce Bordelaise.
—Chop up two shallots very fine; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce (No. 151) and a scant teaspoonful of red pepper. Cook for twenty minutes, and before serving place eighteen round slices of blanched marron in the sauce.