Buonbocconi

Ingredients

• 1 pound of beef marrow
• 5 ounces of chopped candied peel
• citron
• 2 tablespoonfuls of sugar
• the zest of an orange
• the yolks of 2 eggs
• puff paste

Method

1. 1

   Steep 1 pound of beef marrow, drain, chop, and pound it, and press through a sieve.

2. 2

   Add 5 ounces of chopped candied peel and citron, mixed; beat these with 2 tablespoonfuls of sugar, and the zest of an orange, and the yolks of 2 eggs.

3. 3

   Put a spoonful between two circles of puff paste, and bake them in a hot oven.

4. 4

   Serve in a mound, with a good sauce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.

BUONBOCCONI. (Genoa.) Steep I pound of beef marrow, drain, chop, and pound it, and press through a sieve. Add 5 ounces of chopped candied peel, and citron, mixed ; beat these with 2 tablespoonfuls of sugar, and the zest of an orange, and the yolks of 2 eggs. Put a spoonful between two circles of puff paste

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