This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Only obtained in quantity large enough to cook from the leg-bones of beef, especially the bone in the round.
Marrow cut thin, seasoned, laid close together upon toast, baked on top shelf of oven; served hot.
Marrow scalded a few minutes in hot water, taken up and cooled, broken up and mixed with chopped mushrooms, parsley, onion; bread-crumbs in the bottom of buttered paper cases, marrow mixture to fill up, crumbs on top; baked 15 minutes; served on a napkin.
Half pound each marrow and bread-crumbs, 1 small tablespoon flour, 5 yolks, 1 egg, salt, pepper; work up to smooth paste, shape with two teaspoons, poach in boiling salt water. For garnishing, for soups, or served with sauce in a vegetable border.
Brown sauce made with chopped shallots, butter, white wine, espagnole, salt, pepper, parsley; beef-marrow in slices dipped in boiling water in a strainer for a minute, spread on the steaks; the sauce poured over and around.
The same as for bouchees; filled into little cases of fried bread; cruinbs on top; browned.