Marrow au Madère

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
For Sauce Madère
For serving
Instructions (10)
  1. Prepare the marrow as before.
  2. Have ready some hot devilled biscuits.
  3. Pour over the marrow a rich Sauce Madère.
  4. Serve very hot.
  5. This is nicest if served in a silver hash or chafing dish with a spirit lamp under it.
For Sauce Madère
  1. Boil a tumblerful of cooking sherry with some truffle or mushroom trimmings till the liquid is reduced to half.
  2. Add to it a gill of good brown sauce.
  3. Boil it up.
  4. Sieve it.
  5. Stir into it a little minced truffle, with cayenne and salt to taste.
Original Text · last edited 4 days ago
Marrow au Madère.—Prepare the marrow as before, have ready some hot devilled biscuits, pouring over it a rich Sauce Madère, and serve very hot. This is nicest if served in a silver hash or chafing dish with a spirit lamp under it. For Sauce Madère, boil a tumblerful of cooking sherry with some truffle or mushroom trimmings till the liquid is reduced to half, then add to it a gill of good brown sauce, boil it up, sieve it, stir into it a little minced truffle, with cayenne and salt to taste, and use.
Notes
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