Vegetable Marrow aux Fines Herbes

Ingredients

• two marrows
• water
• salt
• three-quarters of an ounce of butter
• a small shallot
• finely chopped parsley, and tarragon and chervil leaves

Method

1. 1

   Peel and cut marrows in halves, remove seeds.

2. 2

   Boil in salted water until tender, then bake for 20 minutes.

3. 3

   Drain, place on a dish, melt butter, fry shallot and herbs, and pour over marrows.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 378. The excerpt below is the record exactly as published.

Vegetable Marrow ( aux Fines Herbes .) — Peel thinly two marrows, cut them in halves longways, remove the seedy portion. Have ready a pan half filled with water slightly salted ; let it boil, put in the marrows and cook till tender, then well bake about twenty minutes. When done take up carefully with a slice and place them on sieve to drain, dish upon a vegetable dish on a slice of toasted bread. Melt about three-quarters of an ounce of butter ; when hot add a small shallot, peeled and finely chopped, _ also a dessertspoonful of finely chopped parsley, and tarragon and chervil leaves

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