Beef Marrow Amourettes

Ingredients

• 2 pounds of beef marrow
• salt
• pepper
• 1 cup of tomato sauce
• 1/2 pound of chopped ham
• 1/2 pound of cooked and sliced truffles
• forcemeat made of breadcrumbs, herbs, and butter
• 1/2 pint of white sauce
• mushrooms

Method

1. 1

   Cut up and steep the beef marrow, drain, and season with salt and pepper.

2. 2

   Mix with tomato sauce, chopped ham, and truffles.

3. 3

   Line a mold with forcemeat, fill with the mixture, and steam for 30 minutes.

4. 4

   Turn out on a hot dish and serve with mushrooms and white sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 32. The excerpt below is the record exactly as published.

salt, pepper, cinnamon, and i chopped onion to a pound of meat. Cook with i ounce of butter, and make some good puff paste, roll it thin, cut into squares, and fill with spoonfuls of the meat. Pinch the edges,* brush with melted butter, and bake in a hot oven. Serve in a mound, with a sauce or border of parsley. S6 > SWEETBREADS, DAUPHINV (&. /«s< 87) With a Saucepan over the Sea AMOURETTES. (Old French and Roman recipe.) Cut up and steep 2 pounds of beef marrow. Drain it, add salt and pepper, and i cup of tomato sauce. Then add }i pound of chopped ham and }( pound of cooked and sliced truffles. Line a mould with forcemeat, made of bread- crumbs, herbs, and butter, then fill with the above mixture. Steam it for ^ hour, turn out on a hot dish, and serve with mushrooms, and }i pint of white sauce

Cook this with the app: pantry check, scaling, and the assistant.