Chapter IV · Cold Sauces and Compound Butters · No. 139
139—Bercy Butter
Put into a small stewpan one-quarter pint of white wine and one oz. of finely-chopped shallots, scalded a moment. Reduce the wine by one-half, and add one-half lb. of butter softened into a cream; one teaspoonful of chopped parsley, two oz. of beef marrow cut into cubes, poached in slightly salted water and well drained, the necessary table-salt, and, when dishing up, a little ground pepper and a few drops of lemon-juice.
This butter must not be completely melted, and it is principally served with grilled beef.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 139, p. 54. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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