Marrow Fritters d'Uxelle Fashion
From "Dainty dishes", 1903
Instead of frying, these fritters may be breaded like croquettes.
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 4. The excerpt below is the record exactly as published.
Marrow Frit- ters d'Uxelle Fashion. Cut some beef marrow into thick slices and steep in cold water for a few hours; then parboil, drain and allow to get cold. Have ready some thickly reduced d'Uxelle sauce, dip the slices of marrow therein, and set them on a lightly oiled dish on ice. When perfectly cold, and when ready to serve, dip the marrow in frying batter and fry in smoking hot 14 / lard. When done, dress on a napkin and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.