Spinal Marrow of Veal a la Villeroi

Lay some very fresh spinal marrow for one hour in cold water; scrape off or remove the covering and the sanguineous parts over-spreading the marrow, then put them back into cold water for another hour. Drain and lay them in a saucepan, cover them with water, season with salt, whole peppers, vinegar, sprigs of parsley, thyme and bay leaf. Boil slowly for fifteen minutes, then drain and cut them in two inch length slices; season them with salt and mignonette. Cover each piece with a little Villeroi sauce (No. 560), lay them on a plate, and when very cold detach each one with a knife; roll them in eggs and bread-crumbs, smooth the surfaces with a knife, then plunge them into very hot fat, a few at the time, until they assume a nice golden color. Drain and arrange them on a folded napkin, garnishing the tops with fried parsley.