Makes: 10 portions. Cooking time: 45 minutes. Oven temperature: 175°C.
— 2 kg Prepared Marrow
— 250 grams Rice Pilaff
— 2 dl oil
— 4 dl Jus Lié or Demi-glace
(1) Stuff the marrow with the rice pilaff.
(2) Shallow fry the marrow in oil very quickly until light golden over the outer surface of the vegetable.
(3) Place into a saucepan, season and add the jus lié or demi-glace.
(4) Cover the marrow with buttered greaseproof paper then with a lid and bring to the boil.
(5) Braise for the prescribed time until cooked.
(6) Remove the marrow from the liquid and allow to stand for approximately 5 minutes before slicing; it will be easier to handle with less likelihood of it breaking into pieces when sliced.
(7) Boil, skim and strain the cooking liquid. Season to taste with salt and pepper.
(8) Cut the marrow into 1 cm slices and serve in a vegetable dish slightly overlapping surrounded with the sauce.
(1) Some chefs suggest cutting the marrow into two lengthways to remove the pips before stuffing.
(2) Baste the marrow at regular intervals during cooking to prevent dryness on the surface of the vegetable.
(3) The finished sauce may be completed with 25 g butter.
(4) Additional ingredients may be added to the rice stuffing such as sliced cooked mushrooms, tomato concassée, diced cooked chicken, and so on.