|Madeira wine||1 1⁄4 Cup (20 tbs)|
|Chopped shallots||3 Tablespoon, chopped|
|Bay leaf||1 Small|
|Beef gravy||1 Can (10 oz) (About 1 1/4 Cups)|
|Bone marrow||2 (About Three Inch)|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Boil together until reduced to about one-half cup the wine, shallots, thyme, peppercorns and bay leaf. Add the beef gravy and simmer five minutes. Strain.
2. While the wine mixture is cooking, cover the marrow bones with water and simmer until the marrow at the ends of the bones looks translucent, about ten minutes. Push the marrow out of the bones and chop or cut into rings.
3. Add the marrow, lemon juice, salt and pepper to the wine mixture. Heat to simmering.