Vegetable Marrow. No. 4. “Zucchetti à la Milanaise.”

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 (5)

6 whole vegetable marrows, without peeling them—they should not be thicker than cucumbers. ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (4)

Blanch 6 whole vegetable marrows, without peeling them—they should not be thicker than cucumbers.
When cold, slice them very little thicker than you would a raw cucumber.
Have ready a sauté pan with a little butter, into which put the marrow.
Set the sauté pan over a sharp fire till the marrow has become slightly gold-coloured, season with pepper and salt, then dish it in a pyramid and grate Parmesan cheese over it, put it into the oven to brown and serve up very hot.

Original Text

Vegetable Marrow. No. 4. “Zucchetti à la Milanaise.” (Cataldi.)
For a vegetable course.
Blanch 6 whole vegetable marrows, without peeling them—
they should not be thicker than cucumbers. When cold, slice
them very little thicker than you would a raw cucumber. Have
ready a sauté pan with a little butter, into which put the marrow.
Set the sauté pan over a sharp fire till the marrow has become
slightly gold-coloured, season with pepper and salt, then dish it
in a pyramid and grate Parmesan cheese over it, put it into the
oven to brown and serve up very hot.

Notes

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