VEGETABLE MARROWS (Courges à la moëlle) are very nice, and in their turn not to be passed over. I think the best way of cooking them is to steam, or bake them till all but done, then to lift and drain them, removing the seeds, and shaping them into fillets, &c., as desired. You can then heat the fillets up in a previously made white or brown sauce flavoured to taste, and serve them as soon as tender. Marrows if old should, of course, be peeled before steaming.
The vegetable marrow is also worthy of a place amongst entremets de légumes, when served au gratin—baked in layers, or fillets, moistened with sauce blanche, and dusted over with grated cheese; or as beignets—partly cooked, and cut into convenient pieces, which should be dipped in batter, and fried a golden brown in boiling fat.
An uncommon dish with a marrow is that called mock whitebait:—You parboil the marrow, and then cut it up into a number of pieces about the size of the whitebait, after that roll them into a floured cloth, and fry them at a gallop in a bath of soothing fat; lift them out when they turn a golden yellow and drain them, pile them on a napkin, and serve with a dusting of salt, and a lemon cut into quarters, handed round with brown bread and butter. Or they may be served as a garnish with boiled fish, cutlets, fillets, &c.