Marrow and Chives Canapes Garnishing

Have sixteen oval shaped bread croutons, slit them all around a quarter of an inch from the edge, and fry them in clarified butter. Empty out the centers, and garnish the insides with slices of marrow previously plunged into boiling water, drained, and seasoned with salt and cayenne pepper; dredge over the top some finely shred chives, and set them for one minute into a warm oven; before serving cover with a Madeira sauce (No. 492).