Marrow-Melon Marvel

by babeluda

Summary:

The Messrs. Callum share a cookbook. Suvi asked for one page's copy.
(It is unclear if she actually made the recipe.)

Notes:

It's unlikely that all Mr Callum Mage Hand constructs are employed as cooks/bakers, but following the idea that they're the same robot whose only difference is the serial number, I think they should have a shared database that allows them to compound cookery knowledge linked to their task and pass it on to their other iterations.
Enter the Messrs. Callum Compendium of Culinary Creations, a comprehensive work of cookery with notes on interacting with non-constructs.

From the Messrs. Callum’s Compendium of Culinary Creations and Customer Relations:

 

The Winter-Summer Sandwich, also known as the Marrow-Melon Marvel.

Ingredients (for 3 sandwiches):

• 1 artisanal baguette; cut in thirds

• 120g prosciutto crudo; sliced as thinly as possible (can be substituted with other cured/smoked charcuterie if in shortage)

• 1/2 large melon or 1 small melon; de-seeded, peeled, & cubed or sliced thinly (follow customer preference)

• marrow bones; boiled or roasted; enough to cover bread

• splash of lime juice OR teaspoon of pepper-infused vinegar OR teaspoon of tarragon vinaigrette (customer’s choice)

• salted butter; for spreading

 

Instructions:

1. Split the baguette segments and toast the inside of both halves.

2. Lightly spread salted butter on both halves.

3. Scoop the marrow out of the bone segments and spread on the bottom halves.

4. Sprinkle with freshly cracked black pepper.

5. Layer the melon cubes or slices on top.

6. Drizzle melon with lime juice or vinegar or vinaigrette as requested.

7. Layer with rumpled slices of prosciutto, rind removed.

8. Close with top halves; optionally skewer top to bottom to maintain structural integrity.

9. Serve.

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Candid Comments by Messrs. Callum (coded by Callum colour):

Cherry

If you're going to boil your marrow bones, best do it in Tafelspitz broth. That's the one with oxtail, carrot, celery, onion with skin, leek, salt and peppercorns. You might as well add a lower grade beef cut of choice and make actual Tafelspitz for your place of business’ daily special. If roasting, do it until bones have browned and collect the juices!

Teal

For the best marrow texture, buy bones that have never been frozen. (Customers don’t notice, but you gotta respect the Callum Code of Complete Knowledge.)

Bronze

In-season melons can be extremely juicy. Toast bread more if you need to compensate. (Source: unfortunate incident involving ruined shirt and sticky hands of customer who refused to wear the bib.)

Forest Green

If you find yourself with an insufficiently crunchy baguette crust, toast the outside of bread as well. (This isn't the result of a baking failure: Callums are consistent, humidity and yeast are fickle.)

Marigold

Don't throw out your meat rinds. Use as flavour enhancers for slow-cooked stews or for cast iron upkeep.

Hot Pink

Younger customers sometimes want to pick the tarragon vinaigrette option because the name intrigues them (too much like dragon). Discourage gently; the herby taste is mostly an acquired one, their palate's not ready for it.

Indigo

On request of a customer, I substituted the dressing options with crema di balsamico. Customer was satisfied and suggested it be added to the menu. Considering the existing number of options this would bring confusion, complexity, and people who already have trouble choosing will just get worse. Comments, colleagues?

Orange

I've changed the customer relations section below, since I've met a new customer for whom this preparation is not enough for a full meal. He's called Mr. Bear and is the strongest man in Silbury, which could explain the phenomenal appetite. He's good business, in any case!

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Conversing with Customers

We Messrs. Callum have no sense of taste and no need to eat, but customers will often question what an item tastes like or how filling it is. Here's a possible description deduced from customer comments:

The Winter-Summer Sandwich is a delightful clash of identities, where the comforting richness of warm marrow meets the sweet freshness of melon, brought together by the deep yet elegant taste of cured meat. It is a feast of textures including crunchy bread, glossy marrow, juicy and tender melon and smooth prosciutto.

It has a balanced taste profile, with an emphasis on richness. The prosciutto provides salt and umami, the butter and marrow provide fat (and another touch of salt), the pepper provides a hint of heat, and the melon provides sweetness. An acidic cut to all the richness and sweetness is provided by the lime, vinaigrette, or pepper-infused vinegar; this last option also allows the customer to add more heat to the balance.

It is a very generously garnished sandwich, and all but the greatest appetites will be satisfied by a single one.

 

 

Notes:

I like the idea that the page is magic and keeps updating with new Mr. Callum comments as they're made.

Please note that I resisted the impulse to be an impish snob and write all of this in French to claim the cooking/baking genius of the Callums for the european culinary tradition, like the little continental nightmare that I am.