Shells of Spinal Marrow or Brains

After the spinal marrow or brains have been prepared and ccoked as explained in No. 1549, drain and cut them up in one-inch length slices, butter the interiors of either china or silver shells (Fig. 438), cover the insides with white bread raspings, fill the shells with the pieces of spinal marrow, and pour over a white Italian sauce (No. 484). Cover the tops with some well-seasoned bechamel sauce (No. 409), besprinkle with bread-crumbs and parmesan cheese, add a little butter, and brown in a hot oven. Dress them crown-shaped on a folded napkin, garnishing with sprigs of green parsley.