Poached Marron

• 8 live marrons, about 160 g (5⅔ oz) each
• 4

Place the live marrons into the freezer for 20 minutes. This will send them to sleep. Meanwhile, bring the court bouillon to the boil in a large saucepan.

Place a marron on a board and push the point of a large knife through the back of the head. This will kill the marron instantly. Repeat with the remaining marron.

Place 4 of the marrons into the boiling court bouillon using a