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Cardoons with Beef Marrow

Take some cardoons prepared as in cardoons for garnish, arrange them in a silver saucepan, and pour over a little Spanish sauce. Blanch some beef marrow by placing it in boiling water, take it out, drain, and spread on pieces of toast cut about a quarter of an inch thick, two inches long and an inch wide; sprinkle these over with salt, glaze, and put them in a hot oven for four or five minutes. Arrange the cardoons on a dish, place the pieces of toast on top, and serve.