Marrow au Madere
From Salads, sandwiches, and savouries, 1901
Best served in a silver hash or chafing dish with a spirit lamp.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Marrow au Madere. — Prepare the marrow as before, have ready the hot crovitons and lay the marrow on this (but without breaking it up), pouring over it a rich Sauce Madere, and serve very hot. This is nicest if served in a silver hash or chafing dish with a spirit lamp under it. For Sauce Madere, boil a tumblerful of cooking sherry with some truffle or mushroom trimmings till the liquid is reduced to half, then add to it a gill of good brown sauce, boil it up, sieve it, stir into it a little minced truffle, with cayenne and salt
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