The spinal marrow is the marrow taken from the vertebral column of the calf and with which very delicious dishes are prepared. Suppress the sinewy skin surrounding them and soak them for three hours in cold water, changing it every hour, cut them up into two inch lengths and lay them in a saucepan with some water, adding vinegar, salt, thyme, pepper corns and bay leaf. Pat this on the fire and let boil for three minutes. When cold, drain and marinate the marrow in oil, lemon juice, salt and pepper, dip each separate piece into a fine light frying batter (No. 137), plunge them into very hot fat, drain, salt and dress on folded napkins garnishing the top with a bunch of fried parsley. Serve a Barnave sauce (No. 431) separately. Spinal marrow prepared as above may also be served with black butter (No. 565) or hazelnut butter (No. 567).

(1549). Spinal Marrow Of Veal A La Villeroi (Amourettes De Veau A La Villeroi)

Lay some very fresh spinal marrow for one hour in cold water; scrape off or remove the covering and the sanguineous parts over-spreading the marrow, then put them back into cold water for another hour. Drain and lay them in a saucepan, cover them with water, season with salt, whole peppers, vinegar, sprigs of parsley, thyme and bay leaf. Boil slowly for fifteen minutes, then drain and cut them in two inch length slices; season them with salt and mignonette. Cover each piece with a little Villeroi sauce (No. 560), lay them on a plate, and when very cold detach each one with a knife; roll them in eggs and bread-crumbs, smooth the surfaces with a knife, then plunge them into very hot fat, a few at the time, until they assume a nice golden color. Drain and arrange them on a folded napkin, garnishing the tops with fried parsley.