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Vegetable Marrows

A stew of vegetable marrow simmered in butter and broth, finished with parsley, egg yolk, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Vegetable Marrows

Ingredients

Directions

Make the stew

  1. Melt the butter in a stewpan.

  2. Add the pieces of Marrow and toss for a few minutes.

  3. Season with salt and pepper, then pour in the clear broth.

  4. Let them stew over gentle heat until fully cooked.

Finish and serve

  1. Stir in the minced parsley and the beaten egg yolk mixed with lemon juice.

  2. Lay the Marrow on a hot dish, pour the sauce over, and serve.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Vegetable marrow
Forms the main body of the stew, becoming tender as it cooks gently in broth.
Egg yolk
Thickens the sauce gently when stirred in, giving it a smooth, creamy body.
Butter
Adds richness and fat that carries flavour and helps the marrow toss without sticking.
Lemon juice
Adds acidity that brightens the sauce and balances the richness of the yolk and butter.

The step that matters

Adding the egg yolk and lemon. Egg yolk thickens when heated gently, but if the sauce gets too hot or boils after the yolk goes in, it can curdle or scramble. Stir it in off the heat or over very low heat.

“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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