Spinal Marrow of Veal a la Barnave

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. Put 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).