Vegetable Marrow. No. 3. Stuffed—Turin.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

main ingredients

small and short vegetable marrows ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
forcemeat

sauce

thick sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (2)

The Turin vegetable marrows are small and short—perhaps 2 inches long; they are stuffed with forcemeat, and served in a thick sauce.
They come as a “frittura” after the soup, and are sometimes called “Zucchetti à la Piedmontaise.”

Original Text

Vegetable Marrow. No. 3. Stuffed—Turin. “Cousses.”
The Turin vegetable marrows are small and short—perhaps
2 inches long; they are stuffed with forcemeat, and served in
a thick sauce.
They come as a “frittura” after the soup, and are sometimes
called “Zucchetti à la Piedmontaise.”

Notes

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