Rissoles of Mushroom and Marrow

Cut half a pound of mushrooms into dice shaped pieces, and fry them on the fire with two ounces of butter, adding a bunch of parsley garnished with thyme and a bay leaf, two ounces of sliced raw ham, and a teaspoonful of flour, also two spoonfuls of brown sauce (No. 414), a little broth, and some salt; let these all cook slowly, skim off the fat, and when done add the juice of a lemon, and set the preparation aside to get cold; finish them the same as explained a la Ude (No. 951).

For Marrow.—Cut in half inch slices and soak for three hours, changing the water several times; throw them into boiling broth, and when done, drain and coat over with some well reduced half-glaze (No. 400) with red pepper, and finish the same as the mushroom rissoles. Serve very hot on napkins.