The term Amourettes refers to the spine marrow of veal and beef. It is usually sold with the brains from these animals and is often served with them. However, in certain cases they are cooked separately as special dishes in their own right or as an item for certain garnishes.
Because of their delicacy and easy digestibility, spine marrow and brains are of great nutritional value for children and old people.
For the finest preparation the spine marrow and brains of veal are preferable to those of beef; however, the methods of preparation are identical.
Place the spine marrow and brains under gently running cold water so as to extract as much of the blood as possible, then carefully remove all of the membrane and connective tissue which surrounds them. When this is done, place them again under gently running water to soak out any remaining blood.
For cooking, place into a boiling Vinegar Courtbouillon which may either be cooked in advance or prepared fresh; allow to poach gently for approximately 25–30 minutes. It is important to remember that they be placed into a boiling Court-bouillon as this is the only way to ensure that they become firm.