Vegetable Marrow, Stuffed and Fried from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a very small vegetable marrow for this dish, peel it carefully, so as to keep it a nice shape, then cut it level at the ends, and scoop out the inside. Put it to cook very carefully for twelve...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Skillet
- Stove
Ingredients
- parsley
- egg
- breadcrumbs
- cayenne pepper
- raw yolks of eggs
- flour
- marrow
- rabbit
- chicken
- bechamel sauce
- white meat
- water
- vegetable marrow
- cold water
- salt
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