Vegetable Marrow (Courges a la motile)

Ingredients

• a couple of medium sized marrows
• maitre d’hotel
• tomato sauce
• cheese cream sauce

Method

1. 1

   Put small vegetable marrows in boiling salted water, boil fast for fifteen minutes, and serve whole with maitre d’hotel, tomato, or cheese cream sauce to taste.

2. 2

   If baked, cut the marrow in half, remove the pips and pulp, fill with stuffing, wrap in buttered paper, and bake.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 71. The excerpt below is the record exactly as published.

Vegetable Marrow {Courges a la motile). — These- vegetables are, in this country, usually served far too old. To be eaten in perfection they should not be larger than a fairly large duck’s egg ; in this state they need not be peeled, a great advantage, as, being so watery, directly they are cut marrows lose a great deal both of their moisture and of their flavour ; if chosen small, they should be put on in boiling salted water, boiled fast for fifteen minutes or so, and served whole with maitre d’hotel, tomato, or cheese cream sauce to taste, and, if cold, make a delicious salad with a vinaigrette sauce. baked. — When baked, vegetable marrows are almost always served stuffed, either with meat, fish, or any of the savoury stuffings recommended for aubergines, tomatoes, &c. Cut an average sized vegetable marrow in half, remove the pips and the pulp adhering to them, fill each half with the stuffing,. 142 VEGETABLES. tlien put these together again, wrap them up in a well-buttered paper, and tie the marrow into shape, lay this on a buttered baking-tin, cover down closely with another tin, and bake ; when ready lift them out carefully, dish them on a hot dish after removing the papers, and serve with tomato sauce and some good clear gravy. The time these will take to bake must necessarily depend on the size of the marrow. Another way is to halve the marrows lengthways, remove the pips, &c., and parboil them in salted water, with an onion stuck vdth two or three cloves, and a bouquet ; now drain them carefully, set the halves in a generously buttered baking-tin, and fill them up with farce to taste, dust this with freshly- grated breadcrumbs, grated Parmesan, minced parsley, pepper, and salt, cover with a buttered paper, and bake for twenty minutes or so. Vegetable Marrow au gratin. — Peel and parboil a couple of medium sized marrows

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