Marrow Patties

Petites Bouchées au Moelle


Prepare some puff paste cases as in recipe ‘Patties à la Montglas,’ and fill them with a ragoût of marrow prepared as follows:—Take a beef marrow bone, split it, remove the marrow, scald the latter and keep it in cold water till wanted; take one and a half gills of brown sauce, one very finely chopped eschalot, half an ounce of glaze and a wineglass of sherry, and boil together till reduced to half the quantity, then add the marrow, having first cut it up in small dice shapes, and a teaspoonful of chopped parsley; put it aside till cold, then use.