Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Before being used, marrow must be degorged for anywhere from 2 to 6 hours or until it turns completely white. Once degorged, the marrow is poached in consommé, but for a few seconds only. If poached for too long, the marrow will melt and be unusable. The marrow is then drained well, thinly sliced, and used as a garnish.