Spinal Marrow Garnishing

Calf's spinal marrow is preferable to beef's. Put three pounds of calf's spinal marrow to soak in cold water for three hours, changing the water each hour; then remove the thin sanguineous skin covering them and trim them. Cook them for a few minutes in a little salted water with some vinegar, parsley leaves, thyme, bay leaf, whole peppers, and sliced onions; pour it all into a bowl and let the marrow get cold in the stock, then cut them up into pieces two inches long. Bread-crumb half of these, dip them in egg, and fry them until they acquire a good color. Drain and wipe well the other half, saute them in butter, seasoning with salt, pepper, and fine herbs. A Colbert sauce (No. 451), accompanies this garnishing served in a separate sauce-boat.