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Bordelaise Sauce

2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 tablespoon minced green onion
1 tablespoon chopped fresh parsley
1 bayleaf
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon coarsley ground black pepper
1 (10 1/2 oz)can beef broth, undiluted
3 tablespoons dry red wine

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Stir in next 6
ingredients. Gradually add broth and wine; cook over medium-high
heat, stirring constantly, until thickened and bubbly. Remove bay
leaf. Yields about 1 1/2 cups

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