Vegetable Marrow Fritters

Ingredients

• 1 or 2 green marrows
• salpicon made of equal proportions of cold ham, tongue, beef, or any other kind of cold meat
• season with salt, pepper, chopped parsley, thyme, and marjoram

Method

1. 1

   Peel marrows, remove seeds, and stuff tightly with salpicon.

2. 2

   Cut into 1-inch slices, dip in egg, crumb in crushed water biscuit or breadcrumbs, fry in hot fat, drain, and serve garnished with fried parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 99. The excerpt below is the record exactly as published.

Vegetable Marrow Fritters. Peel 1 or 2 green marrows, take out the seeds, and stuff them tightly with a salpicon made of equal proportions of cold ham, tongue, beef, or any other kind of cold meat ; bind with a little sauce, and season VEGETABLE MARROW. 201 with salt, pepper, chopped parsley, thyme, and marjoram. Cut

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