1179. CUCUMBER-MARROW

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Cut the vegetable-marrows, according to their size, into four, six, or eight pieces, just as oranges are divided.
  2. Peel and trim them neatly.
  3. Place them in a deep sautapan thickly spread with butter.
  4. Season with a very little nutmeg, mignonette-pepper, salt, and a tea-spoonful of pounded sugar.
  5. Moisten with half a pint of white broth.
  6. Set them to boil gently over a stove-fire for about ten minutes.
  7. Boil them down in their glaze.
  8. Toss them gently in this, and dish them up neatly in a conical form.
  9. Pour a little Espagnole sauce into the sautapan, and simmer it with the remainder of the glaze.
  10. Mix in a pat of butter and the juice of half a lemon.
  11. Pour this over the vegetable-marrow, and serve.
Original Text
1179. CUCUMBER-MARROW. Cut the vegetable-marrows, according to their size, into four, six, or eight pieces, just as oranges are divided; peel and trim them neatly, place them in a deep sautapan thickly spread with butter, and season with a very little nutmeg, mignonette-pepper, salt, and a tea-spoonful of pounded sugar; moisten with half a pint of white broth, and set them to boil gently over a stove-fire for about ten minutes; then boil them down in their glaze; toss them gently in this, and dish them up neatly in a conical form. Pour a little Espagnole sauce into the sauta- pan, and simmer it with the remainder of the glaze, mix in a pat of butter and the juice of half a lemon, pour this over the vegetable- marrow, and serve.
Notes
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