Vegetable Marrow a la Lyonnaise

Ingredients

• Peel the marrow
• a tablespoonful of salt
• 1 oz. of butter
• a pinch of pepper
• a teaspoonful of sauce
• a bouquet-gami
• a little stock
• Slice a peeled onion
• about a gill of Espagnole sauce
• a little chopped and blanched parsley

Method

1. 1

   Peel the marrow, cut it in half, and remove the seeds; then cut it into small cubes about 2 in. long.

2. 2

   Place them in a basin with salt, cover, and let stand for 20 minutes.

3. 3

   Wash well, then drain.

4. 4

   Put them in a saucepan with butter, pepper, sauce, bouquet-garni, and stock.

5. 5

   Braise and drain when cooked.

6. 6

   Slice an onion, toss in butter, and when a nice colour, pour off the butter and mix with the marrow.

7. 7

   Add Espagnole sauce, and stew gently for a few minutes; add chopped parsley, and serve in a vegetable dish with a border of fried bread croutons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 100. The excerpt below is the record exactly as published.

Vegetable Marrow a la Lyonnaise. Peel the marrow, cut it in half, and remove the seeds ; then cut it into small cubes about 2 in. long. Place them in a basin, with a tablespoonful of salt, cover, and let stand for 20 minutes. Wash well, then drain. Put them in a saucepan with 1 oz. of butter, a pinch of pepper, a teaspoonful of sauce, a bouquet- gami, and a little stock. Braise and drain when cooked . Slice a peeled onion, toss in butter, and when a nice colour pour off the butter and mix with the marrow. Add about a gill of Espagnole sauce, and stew gently for a few minutes ; add a little chopped and blanched parsley

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