Sauce Bordelaise

Yield:	6 Servings
Categories:	Sauces

1 1/2	c	Dry red wine
1 1/2	ts	Crushed fresh thyme
1		Bay leaf
1/3	c	Finely chopped shallots
1/8	ts	Freshly ground black pepper
1/2	c	Brown sauce
1/4	c	Beef marrow; refrigerated in water
1/4	ts	Lemon juice
1/2	ts	Salt
		BROWN SAUCE
2	tb	Clarified butter
1		Veal shank
1	lb	Veal bones
2	lb	Chicken parts
2		Onions; chopped
2		Carrots; chopped
2		Stalks celery; chopped
2		Medium-size leeks; chopped
1		Clove garlic; unpeeled
		Several sprigs parsley
2		Sprigs fresh thyme
1		Bay leaf
8		Black peppercorns
2		Tomatoes; chopped
1/2	c	Tomato puree
5	tb	Arrowroot powder