Marrow Sauce
From A guide to modern cookery, 1909
Serves 4
Marrow should be well drained.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 23. The excerpt below is the record exactly as published.
MARROW SAUCE Follow the proportions as indicated under ‘‘ Sauce Borde- laise’’ (No. 32) for the necessary quantity of this sauce, the Marrow Sauce being only a variety of the Bordelaise. Finish it with six oz. per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, scalded for a second. If the sauce is to accompany vegetables, finish it, away from the fire, with three oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.