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Butter - Bercy Recipe
A traditional French 'compound butter' - excellent when served as a sliced medallion to accompany simply-grilled meat or fish. A butcher will be able to supply you with the marrow bone, by splitting a bone in half, and removing the marrow in one piece.
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- 90gr/3 oz Beef Marrow
- 175ml/6 fl oz Dry White Wine
- 2 tablespoons (30ml) finely-chopped Shallots
- 90gr/3 oz Butter - at room temperature
- 1 tablespoon (15ml) finely-chopped Parsley
- 2 teaspoons (8ml) Lemon Juice
- A large pinch of Salt
- Dip a sharp knife into hot water, and finely dice the bone marrow.
- Bring a small pan of lightly-salted water to the boil, then 'blanch' the bone marrow pieces for about 1 minute, drain them, 'refresh" under very cold water - then set them aside.
- Put the wine in a small stainless-steel or glass saucepan, put over the heat, and add the chopped shallots. Bring the mixture to the boil, and cook (uncovered) until it's reduced to about a quarter of its original amount. Set it aside.
- Cream the butter in a bowl, until it's manageable, then add the wine mixture little by little, until it's amalgamated.
- Add the chopped parsley, bone marrow, lemon juice and salt - and mix to a smooth paste.
- Chill the mixture a little in the fridge, remix to incorporate anything that has leaked out, the roll into a sausage-shape in a piece of old butter paper/cling film or tin foil.
- Chill until needed, then serve a sliced medallion on top of each serving - in such a way that it melts of the main dish.