Marrow Toast
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the marrow
Boil the marrow bones for 2 hours.
Scoop out the marrow and spread it thickly on the toast.
Season and bake
Season with cayenne pepper and coarse sea salt.
Place in the oven at 400°F (200°C) for a few minutes.
Serve
Serve very hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Marrow bones
- Marrow is rich fat that softens with heat, giving the topping its creamy, buttery texture.
- Toast
- Provides a crisp base that holds the soft marrow and keeps the bite from becoming soggy.
The step that matters
Place in the oven for a few minutes. Marrow is mostly fat that melts when warm. A brief, hot oven softens and warms it through while the toast stays crisp. Leaving it in too long can let the fat run off and the toast dry out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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