Put into a small stewpan a gill of white wine and one ounce of finely-chopped shallots, previously blanched. Reduce the wine by one-half, and add half a pound of butter, softened into a cream; one teaspoonful of chopped parsley, two ounces of beef marrow cut into cubes, poached in slightly salted water and drained, the necessary table-salt, and a little ground pepper and a few drops of lemon-juice.

This butter must not be completely melted, and is served with grilled beef.