SC - Puff pastry, sturgeon and mandrake

[margali]

James L. Matterer wrote:

> Greetings, all.
>
>  Can anyone give me advice on the availability of marrow, or what a
> good
> substitute may be? The dish I'm re-creating is "A bake Mete Ryalle"
> from
> Austin's Two 15th c. Cookery-Books, p 55, which calls for "cromyd
> Marow"
> (crumbled marrow), as well as a "gobet of marow."
>
> Yours in Service,
> Master Huen/Jim Matterer
>

on second reading, the recipe is for a high table application, they are
definitely talking of the tasty rich tidbit of rel marrow from imho beef
or pork. sorry, too much haemoglobin in my caffeine system this am.
margali

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