• 1 small marrow
• salt and pepper
• 2 heaped tablespoons grated cheese

Peel the marrow and cut into eight rings. Remove seeds by cutting out centres. Put the slices in a steamer, sprinkle with salt and steam over boiling water for barely 19 minutes.

Well drain the rings and arrange on a buttered fireproof dish or individual dishes. Pile the hot forcemeat into the centre of each ring, sprinkle with cheese and put under the grill for a few minutes to brown.