Cut some beef marrow in thick slices, and plunge them into boiling water, then drain and leave them to get cold. Dip each separate piece into bread-crumbs, then in beaten egg, and again in bread-crumbs, and fry them a fine golden color in very hot frying-fat. A separate sauce-boat of half-glaze sauce (No. 413) should be served at the same time.

(683). Marrow Fritters With Truffles Garnishing (Garniture De Beignets De Moelle Aux Truffes)

Cook in white veloute stock (No. 423) for ten minutes, six marrow bones cut in six inch lengths; let them get cold, then take out the inside marrow. Prepare a half-glaze, with an equal quantity of jelly, or simply put a gelatine leaf in the half-glaze, and to it add some chopped truffles; put a little of this half glaze into the bottom of timbale molds (No. 3, Fig 137) set on top a piece of the marrow sufficient to fill it half, and over the marrow a slice of truffle, and again a piece of marrow, so as to fil! the mold to within an eighth of an inch from the top; finish with some of the sauce, then unmold, and dip each one in beaten egg, roll in bread-crumbs, and fry, or else simply cover the marrow with an espagnole sauce (No. 414), containing chopped truffles, having it almost cold, then dip them in frying paste (No. 2, No. 137), and fry them a fine color; serve a half-glaze sauce separate (No. 413).

(681). Marrow And Chives Canapes Garnishing (Garniture Canapes A La Moelle Et A La Ciboulette)

Have sixteen oval shaped bread croutons, slit them all around a quarter of an inch from the edge, and fry them in clarified butter. Empty out the centers, and garnish the insides with slices of marrow previously plunged into boiling water, drained, and seasoned with salt and cayenne pepper; dredge over the top some finely shred chives, and set them for one minute into a warm oven; before serving cover with a Madeira sauce (No. 492).