Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 56

1 medium-sized marrow.

1–2 spoonfuls milk.

1 oz. fat bacon (rasher).

Toasted oatmeal.

Mushroom sauce—made from 2 oz. chopped mushroom stalks, 11/2 gills stock or water, 3/4 oz. flour.

Peel the marrow, remove the seeds and cut it into small pieces. Place in a saucepan with just enough water to prevent it catching, add a pinch of salt, and “steam” until all the water has evaporated.

Next add the chopped fat bacon and sauté a short time for the flavour to be absorbed, then season well, and sprinkle with a little toasted oatmeal.

Make the mushroom sauce, then turn the marrow and chopped bacon mixture into a greased dish, pour on the sauce, and sprinkle with toasted oatmeal to form a crisp cap. Brown off quickly in the oven (or under a grill) and serve hot.