Heart to Hearth Cookery

Marrow Tourte Ingredients

At the back of the picture is the marrow spoon used to remove the marrow from the hollow bones.  Egg yolks were whisked with the birch twig whisk and sugar added. The ground almonds are in the pewter porringer.   La Varenne does not indicate quantities in the receipt (recipe), Marrow Tourte.  For the small tourte, I used the marrow melted from three marrow bones and four egg yolks, the quantity of almonds pictured and sugar.

My next hearth cooking class is October 20, 2012, visit my website for more details:   www.hearttohearthcookery.com