Marrow Patties

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

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

for the puff paste cases

puff paste cases as in recipe ‘Patties à la Montglás’

for the ragoût

a beef marrow bone ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
the marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
one and a half gills of brown sauce
one very finely chopped eschalot
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a wineglass of sherry
a teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Prepare some puff paste cases as in recipe ‘Patties à la Montglás’.
Take a beef marrow bone, split it, remove the marrow.
Scald the marrow and keep it in cold water till wanted.
Take one and a half gills of brown sauce, one very finely chopped eschalot, half an ounce of glaze and a wineglass of sherry, and boil together till reduced to half the quantity.
Add the marrow, having first cut it up in small dice shapes, and a teaspoonful of chopped parsley.
Put it aside till cold, then use.

Original Text

Marrow Patties.
(Petites Bouchées au Moelle.)
Prepare some puff paste cases as in recipe ‘Patties à la Montglás,’ and fill them with a ragoût of marrow prepared as follows:—Take a beef marrow bone, split it, remove the marrow, scald the latter and keep it in cold water till wanted; take one and a half gills of brown sauce, one very finely chopped eschalot, half an ounce of glaze and a wineglass of sherry, and boil together till reduced to half the quantity; then add the marrow, having first cut it up in small dice shapes, and a teaspoonful of chopped parsley; put it aside till cold, then use.

Notes

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