Marrow Padding with Sauce

Ingredients

• one pound and a half of beef marrow
• twelve ounces of fine bread crumbs
• half a pound of granulated sugar
• half a pound of candied citron
• half a pound of currants
• four well-beaten eggs
• half a gill of brandy
• one gill of Madeira wine
• yolks of six eggs
• three ounces of sugar
• half a pint of Madeira wine

Method

1. 1

   Chop the marrow and mix with bread crumbs, sugar, citron, currants, and eggs.

2. 2

   Fill a buttered mould and bake for one hour.

3. 3

   For the sauce, beat yolks, sugar, and Madeira over heat until thick and frothy.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 162. The excerpt below is the record exactly as published.

Marrow Padding with Bauoe Chop fine one pound and a half of beef marrow and twelve ounces of fine bread crumbs. Mix them thoroughlj with half a pound of granulated sugar, half a pound of candied citron, candied lemon and orange peel cut in fine shreds, half a pound of currants, four well-beaten eggs, half a gill of brandy, one gill of Madeira wine. Butter a large round mould not too high, fiU it with the mixture, and bake on a baking sheet, in a moder- ate oven for one hour. Invert on a dish, cover with the foUow- ing sauce, and serve very hot : — Sauoe Yolks of six eggs, three ounces of sugar, half a pint of Madeira wine

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