Marrow Garnishing

Ingredients

• two fine marrow bones
• half a pint of Madeira sauce

Method

1. 1

   Open marrow bones and soak in salted water for one hour.

2. 2

   Drain and cut into slices.

3. 3

   Heat Madeira sauce, add marrow, and boil briefly.

4. 4

   Serve with marrow slices on top.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.

half a pint of Madeira sauce (No. 185), and cook for five minutes longer. Serve with six bread croutons (No. 133) and six fried eggs (No. 413) as garnishing. 240. Garnishing Parisienne. — Put in a saucepan half a glassful of Madeira wine, six sliced mushrooms, three sliced truffles, and let cook for four minutes. Add half a pint of Madeira sauce (No. 185), cook again for five minutes, then serve. 241. Garnishing Gourmet. — Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped ; add half a glassful of Madeira wine, and let cook five min- utes ; pour in half a pint of Madeira sauce (No. 185), cook again for five minutes, and serve. 242. Garnishing Cepes. — Cut four cepes into pieces ; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a table- spoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Moisten with half a pint of Espagnole sauce (No. 151), and serve. 243. Bordelaise Garnishing, for tenderloins and steaks.— Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes ; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper, and cook for five minutes longer. Serve it poured over the fillets or steaks, placing on each one six slices of beef marrow, previously parboiled for one-half a minute. 244. Marrow Garnishing. — Open two fine marrow bones

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