Marrow on Toast

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 croûtes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a large marrowbone
four hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a table-spoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]
a pinch of chopped bayleaf
thyme ↝ Thyme, fresh [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some small rounds or squares of toast about an inch thick
fried croûtons, in the centre of which little wells about a quarter of an inch deep have been made
a few browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Split a large marrowbone, remove and blanch the marrow.
Pound the marrow with four hard boiled yolks of eggs.
Add a tablespoonful of finely chopped parsley, a pinch of chopped bayleaf and thyme, a little cayenne pepper and salt.
Mix well until quite smooth.
Spread the mixture on some small rounds or squares of toast about an inch thick, or on fried croûtons in the centre of which little wells about a quarter of an inch deep have been made.
Sprinkle a few browned breadcrumbs on the top.
Place them on a piece of paper on a baking tin.
Cover them with a similar piece of paper.
Put them in a quick oven for ten to twelve minutes.
Dish them up, sprinkle them with a little chopped parsley, and serve very hot.

Original Text

Marrow on Toast.
(Moelle sur Croûtes.)
Split a large marrowbone, remove and blanch the marrow and pound it with four hard boiled yolks of eggs, add a table-spoonful of finely chopped parsley, a pinch of chopped bayleaf and thyme, a little cayenne pepper and salt, and when well mixed and quite smooth, spread it on some small rounds or squares of toast about an inch thick, or on fried croûtons, in the centre of which little wells about a quarter of an inch deep have been made, sprinkle a few browned breadcrumbs on the top, place them on a piece of paper on a baking tin, cover them with a similar piece of paper, and put them in a quick oven for ten to twelve minutes; dish them up, sprinkle them with a little chopped parsley, and serve very hot. The marrow will be sufficient for about eight croûtes.

Notes

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