POACHED CUCUMBERS WITH MARROW

Poached Cucumbers With Marrow image

Provided by Marian Burros

Time 30m

Yield 10 servings

Number Of Ingredients 3

10 two-inch Kirby cucumbers
2 pounds beef-marrow bone, cut in 10 one inch lengths by butcher
1 1/4 cups brown sauce (see note)

Steps:

Peel cucumbers and remove seeds. Hollow out slightly to make boat. Trim bottom to make cucumbers stand flat, if necessary. Poach in salted water for 10 to 15 minutes, or until tender-firm. Drain and set aside, but keep warm.
Gently poach marrow bone in boiling water to barely cover, one and one-half to two minutes. Marrow should remain pink. Carefully remove marrow from bone with grapefruit knife. Set aside.
Heat brown sauce.
Coat 10 small plates with brown sauce, reserving enough to place one teaspoon in cavity of each cucumber boat. Place one slice of marrow on top.