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Bitokes, Finnoise

Finely chop together two pounds raw lean lamb, and four ounces raw beef marrow, adding while chopping a half gill thick cream. Season with a teaspoon salt and half teaspoon paprika, knead well, then divide force into six equal parts, giving nice cake-like forms, and lightly roll them in fresh bread crumbs. Heat two tablespoons leaf lard in sautoire, arrange bitokes in pan one beside another, cook rather slowly for five minutes, then set in oven for ten minutes. Remove, dress on a hot dish, pour a Finnoise sauce over and serve.