1 kg marrow
800 ml Mornay Sauce
70 g grated Parmesan cheese
50 g melted butter
800 ml Mornay Sauce
70 g grated Parmesan cheese
50 g melted butter
method
1. Cut off the stalk, peel, cut in half lengthways and scoop out the seeds. Cut into 7 cm square pieces, trim the edges and wash in cold water.
2. Place into boiling salted water, bring back to the boil, skim and simmer gently for 5 minutes.
3. Remove from the water with a spider and drain on a cloth, coat with 800 ml Mornay Sauce, sprinkle with 75 g grated Parmesan cheese and 50 g melted butter and glaze under a salamander grill.
4. Serve in a vegetable dish.
2. Place into boiling salted water, bring back to the boil, skim and simmer gently for 5 minutes.
3. Remove from the water with a spider and drain on a cloth, coat with 800 ml Mornay Sauce, sprinkle with 75 g grated Parmesan cheese and 50 g melted butter and glaze under a salamander grill.
4. Serve in a vegetable dish.
serving amount
serves 10
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