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Marchand de Vin Sauce
Book Information
The Professional Chef (8th Edition)
Page: 522
Ingredients
Bay Leaf
Butter
Demi-Glace (page 383)
Peppercorns
Red Wine
Shallot
Thyme
This recipe is used in the following recipes:
Grilled or Broiled Sirloin with Marchand de Vin Sauce
Tags
Grilling and Broiling