In a hot skillet, heat 2 Tbs. of the butter. Add shallots, and cook until lightly browned. Remove.
Add garlic and parsley and saute until aromatic.
Add all other ingredients, including the browned shallots, and cook over medium heat until the wine reduces to about one-half its original volume. Remove the pan from the heat. Remove the bay leaves and cloves.
Whisk in the remaining butter, two small pats at a time, off the heat. Adjust seasonings with salt and pepper.
Spoon the sauce over anything you think might go well with it.
