Marrow d la Maitre d'Hotel

Ingredients

• a gill of creamy bechamel sauce
• a good spoonful of finely minced parsley
• a good spoonful of thick cream
• a squeeze of lemon juice
• freshly ground black pepper
• coralline pepper
• salt

Method

1. 1

   Stir parsley and chives into bechamel sauce.

2. 2

   Add cream, lemon juice, and seasonings.

3. 3

   Prepare marrow as before, break it up on hot toast, and serve with sauce over it.

4. 4

   Serve very hot.

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 d la Maitre d'Hotel. — Into a gill of creamy bechamel sauce stir a good spoonful of finely minced parsley, and chives (previously blanched), add a good spoonful of thick cream, a squeeze of lemon juice, with some freshly ground black pepi^er, some coralline pepper, and a little salt

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