SC - Marrow

[margali]

Alderton, Philippa wrote:

> OK, Margali-the-spoon-tease, where's the recipe? When you wake up, of
> course.
>
>  i have a nice attereaux recipe calling for marrow
> : and truffles in a nice bearnaise sauce crumbed and fried that is to
> die
> : for.
> :
> : margali
> :

to make it easier, get a set of those canape cutters, they cut out
little squares, circles and other funky shapes.
6" bamboo skewers, soaked in water
a bowl of fine bread crumbs, i recommend brioche, for the eggy sweet
taste
a bowl of cold bearnaise sauce
a deep frying pot-fry baby is ok, i have a nice tefal roti

take the whole truffle, slice thinly into rounds, 'cookie cut' in a
round shape
take cooked whole marrow that has been chilled to firm up, slice into
1/4 or 1/3" slices, "cookie cut" into rounds as well.
i suppose you could substitute a portobello for the marrow for those
veggies amoung us
thread the truffle and marrow rounds onto a skewer, roll in the sauce,
then in the crumbs and drop into the hot oil.

after the crumbs have browned nicely[this is on the order of fried ice
cream] take out and carefully replace the bamboo skewers with actual
atteraux skewers if you have them.

attereaux are garnishes classically, which became hors-d'oeuvres.
use a really fancy mold to make a polenta or rice mold, stick these in
decoratively and serve to the table as an assiette voulonte, or if you
have the really small bundlet mold[they make a 3"dia mini bundt without
a hole in the middle] you could make the mini mold of soubise of rice,
cut the skewer short, so it fits nicely on top of the rice lump, pipe a
thickened paste of peas or artichoke base[not the pickled heart, but the
actual freshly cooked base in season] around the bottom and around where
the skewer is stuck in, and add little savory mini madelaines[scallop
shell shaped sponge cookies] decoratively...whatever floats your boat.

i suppose if you were real poor, you could substitute portobellos
brushed with olive oil infused with truffles for the truffles...

margali

[you can make almost anything into an attereaux, just trim it
decoratively onto thin rounds or squares, layer a bunch of different
things together roll in a white sauce and then crumbs and deep fry. yes,
i have actually even peeled cock's combs and used them. yecch.]

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