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Beef Marrow Quenelles

Put one-half pound of marrow into a basin with an equal quantity of bread-crumbs, add two tablespoonfuls of flour, salt and pepper to taste, and work it into a smooth paste with the yolks of six eggs and the white of one. Take it out a little at a time, poach in boiling salted water, drain them, trim them round and serve very hot.