Marrow Fritters with Truffles Garnishing

Cook in white veloute stock (No. 422) for ten minutes, six marrow bones cut in six inch lengths; let them get cold, then take out the inside marrow. Prepare a half-glaze, with an equal quantity of jelly, or simply put a gelatine leaf in the half-glaze, and to it add some chopped truffles; put a little of this half glaze into the bottom of timbale molds (No. 3, Fig. 137) set on top a piece of the marrow sufficient to fill it half, and over the marrow a slice of truffle, and again a piece of marrow, so as to fill the mold to within an eighth of an inch from the top; finish with some of the sauce, then unmold, and dip each one in beaten egg, roll in bread-crumbs, and fry, or else simply cover the marrow with an espagnole sauce (No. 414), containing chopped truffles, having it almost cold, then dip them in frying paste (No. 2, No. 137), and fry them a fine color; serve a half-glaze sauce separate (No. 413).