Beef Marrow à la Orly
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Serve very hot.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 62. The excerpt below is the record exactly as published.
Beef marrow à la Orly. Gigot de pré-salé rôti. . Roast leg of southdown mutton. Pommes sautées. Fried potatoes. Gâteau d'amande massif, Almond cake. Beef marrow à la Orly. Cut your marrow into pieces about four inches long and two inches thick, soak in cold water, drain, and leave for an hour. Dip into hot meat glaze, place each piece separately on a board and when cold smooth round the edges, and twenty minutes before required dip them into batter and fry in boiling lard ; when a good colour, dry them in a cloth, dish up in a pyramid, sprinkle with salt, and garnish with fried parsley. Hand tomato sauce separately
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