Title: Marrow Larding
Categories: Beef Info British
Yield: 1 Servings

1

Text file

You might be interested to know that the other day, in regular TV series, where french chefs spend 1 minute giving a tip for some dish or other, they had lady suggesting the use of marrow to lard a fillet steak Quite interesting actually, in that she poached the marrow first, in its bone, but exactly the way I described, with a circle of carrot tied over the end! I felt smugly superior to her after our conversation! Anyway, after taking the marrow out of the bone, she puts it in the freezer (15 mins, I think) before cutting it into 1/4 inch "sticks" of which she then uses 3 or so in a thick sl fillet. She used a barding needle, which is a tool used to hold stick of fat, and leave it inside a piece of meat

When she finished with the immortal phrase, "the best fat for beef, is beef" I though to myself "Right on!, pity no one else in France seems to know that". The English would never dream of barding beef with pork in the way 99% of the French butchers do. Not only that, but Robert Carrier suggested using marrow with ground lean beef to make beefburgers, in a book of his over 30 years ago!

All the Best Ian

From: Ian Hoare Date: 21 Mar 97 National Cooking Echo Ä

previous

next