I would have been afraid to deep fry. I don't understand how the marrow held up. It would be almost like deep-frying a stick of butter without the batter, or so I would have thought.
If I could have got my hands on some chicken stock I would have made quenelles with the breadcrumbs, marrow, and garlic. Soupe aux cèpes, quenelles de moëlle. Otherwise I think I would have had to go with pâté on croûtons of the bread.
It didn't hold up.
It looked like anaemic dog food - that had just drowned in an oil spillage.
The one who served the marrow half-raw offered the judges a vile-looking dish, bb - which they refused to eat.
That lady sous chef was a bit scary - huh? Monica Galetti is deadly serious in the programme since her remit is to put forward contestants to her boss, Michel Roux, jnr. This said, the editors have obviously had a wee bit of fun 'C&Ping' her shocked looked at what the chefs are doing. (I noticed that, with 10 minutes to go, they used the same expression on her face they had used with 20 minutes to go.)
If I could have got my hands on some chicken stock I would have made quenelles with the breadcrumbs, marrow, and garlic. Soupe aux cèpes, quenelles de moëlle. Otherwise I think I would have had to go with pâté on croûtons of the bread.
I'd gladly eat that, Vinny. Can one do quenelles without egg?
I would have been afraid to deep fry. I don't understand how the marrow held up. I was amazed that the marrow did hold up, Vinny. I'd have hitherto thought it'd have 'disappeared'.
It didn't hold up. bb: it did, else he'd not have been able to coat it before putting it in the oven and would not be going through to cook for Roux. (You can come clean and point out you saw only part of the programme, bb.)