Espagnole sauce, Red Bordeaux wine, Sweet herbs, Beef-marrow.

Prepare an espagnole sauce as given above, and when this is heated add some minced sweet herbs, and a half of a cup of red Bordeaux wine.

Scald a beef bone, and remove the marrow and cut it into small cubes and add them to the sauce when it is well heated.

Serve very hot, because the marrow chills easily.