- Can I bring the marrow bone, Your Excellency?
- Indeed. I just warn you, my friend Vendelin, to toast slices of bread with it, because buns are not very suitable for this kind of thing. And hot as my baby's heart!
Who wouldn't know the above dialogue from one of the greatest eating scenes in film history? In the 1971 masterpiece "Sinbad", starring Zoltán Latinovits, the to as the head waiter, Vendelin, tells his lordship what life was once like in the “cassino”.
Many great places, such as the Kéhli Restaurant in Óbuda, fortunately still serve boiled meat served with boiling hot broth. beef marrow, which, as in the film clip above, is accompanied by toast, ground paprika and, on request, garlic. On top of that, salt, pepper and probably really just a decent pint of beer are all that's needed to conjure up the perfect peaceful atmosphere. Wine, it has become customary to add very little to this sort of thing.
Bone marrow has been in the culinary tradition for centuries: it is an essential ingredient in classic French cuisine (for example, it is added to steak in the famous Bordeaux sauce) and has played an important role in English cuisine since the 17th century.
As you can read on Zsófi Mautner's blog, Chilli & Vanillia, the From:
In the Philippines it is used in vegetable beef soup, as it is here (bulalo), in Korea it is one of the most typical winter soups, cooked for ten hours, but it is also used in Chinese cuisine (e.g. as a filling for steamed noodle stew, mixed with prawns). It's not a particularly feminine delicacy, but it's phenomenal. It takes just ten minutes in the oven, and the parsley salsa is a great way to offset the fat.
A 3 kg packs for long sawn beef marrow bones visit the Matusz-Vad online store today and add it to your menu!
