Vegetable Marrow (Courges à la moëlle)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. 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;
  2. if chosen small, they should be put on in boiling salted water, boiled fast for fifteen minutes or so, and served whole with maître d’hôtel, tomato, or cheese cream sauce to taste,
  3. and, if cold, make a delicious salad with a vinaigrette sauce.
Original Text · last edited 4 days ago
Vegetable Marrow (Courges à la moëlle).—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 maître d’hôtel, tomato, or cheese cream sauce to taste, and, if cold, make a delicious salad with a vinaigrette sauce.
Notes
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