Recipes > Sauces & Spreads > Sauce Bordelaise
Nice for broiled steaks.
Take onion, chopped very fine and browned in fat; add beef gravy and claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.
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The International Jewish Cook Book (1919).
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