Vegetable Marrows in White Sauce
Ingredients
Directions
Prepare
Pare the marrows and cut them in half.
Shape the top of each half into a point, leaving the bottom flat to stand upright.
Cook and serve
Boil the marrows in salted water until tender.
Carefully remove them and arrange on a hot dish.
Pour the white sauce over the marrows before serving.
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
- Marrows
- Form the main body of the dish, becoming soft and tender when boiled.
- White sauce
- Adds creamy moisture and richness that coats the cooked marrows.
The step that matters
Carefully remove them and arrange on a hot dish. Cooked marrows are soft and can break apart easily. Lifting them gently keeps their shape so they stand upright and look neat when served.
“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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