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Marrow Aux Fine Herbs

Bone marrow pieces served hot on fried toast with parsley, chives or green onion and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and chive match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,150 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Marrow Aux Fine Herbs

Ingredients

Directions

Prepare the marrow

  1. Break up and extract the marrow from the bones.

  2. Cut the marrow into square pieces the size of a walnut.

  3. Soak the marrow pieces in tepid water for 2–3 hours to extract the blood.

  4. Place the marrow in a frying basket and immerse it in a saucepan of cold water.

  5. Heat the saucepan until it boils, then remove and drain the marrow.

Assemble and serve

  1. Place two pieces of marrow on each square of fried toast.

  2. Break the marrow with a fork, sprinkle with chopped parsley, chives or green onion, and coarse sea salt.

  3. Serve very hot.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Marrow bones
Provide the rich, fatty marrow that forms the main topping.
Fried toast
Gives a crisp, browned base that holds the soft marrow.

The step that matters

Heat the saucepan until it boils, then remove and drain the marrow. Marrow is fragile and fat-rich; boiling it briefly firms and sets it so it holds its shape, while overcooking melts it into grease. Remove it promptly once it boils.

“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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