Low Carbohydrate Recipes
	BORDELAISE SAUCE (Can be prepared in advance) 1 tbs. butter 1.5 cups consomme, heated 1 strip bacon, diced 1 tsp. tomato paste 1/2 carrot, thinly sliced 1/4 cup diced beef marrow (optional) 3 tbs. chopped onion 1 sprig parsley 2 tsp. chopped green onion 1/2 bay leaf 1/2 cup claret or dry red wine Pinch of thyme Pepper 1 small soda cracker, finely crushed 1/2 tsp. lemon juice 1/2 tbs. sweet butter 1. In a heavy skillet, heat 1 tbs. butter with diced bacon. Cook until bacon is crisp. 2. Add sliced carrot, onion, parsley, bay leaf, thyme. Cook, stirring, until onion is golden. Add crushed soda cracker. Stir until lightly browned. Slowly add hot consomme and tomato paste. Cover, simmer until vegetables are very soft, about 20 to 30 minutes. Uncover, increase heat slightly, and simmer until reduced to 2/3 cup. Strain. If beef marrow is used, add to sauce, simmer 4 minutes, strain again and reserve marrow. 3. In same skillet, mix chopped green onion, wine, dash of pepper. Simmer ten minutes, until wine is reduced to one tablespoon. Add strained sauce, simmer until reduced to 1/2 cup. Strain. Add poached marrow, lemon juice and 1/2 tsp. butter. Note: Bordelaise sauce is also good with rare steak, roast beef, filet mignon.