Flavignan Salpicon

Stir into a pint of Flavignan sauce (No. 466), two ounces of spinal marrow and three ounces of brains cooked in acidulated water, seasoned with salt and whole peppers and garnished with aromatic herbs, thyme, bay leaf, parsley leaves, and onions. Boil together for fifteen minutes, then let them get cold in this broth, afterward cutting them in quarter of an inch squares. Have also four ounces of braised sweetbreads cut in squares; four ounces of cooked ham, and four ounces of cooked mushrooms, all prepared the same.