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Rissolettes, Moelle

Prepare twelve small rissolettes exactly the same as rissolettes russe but instead of caviare use beef marrow, as follows:

Procure from your butcher about five ounces fresh beef marrow and cut into slices a quarter of an inch thick. Have a saucepan on the fire with a quart boiling water and a teaspoon salt. Carefully slide the marrow into the water and boil for one minute; then shift the pan to the corner of the range and let stand for five minutes. Carefully strain all the water from the pan, without breaking the marrow. Season with one saltspoon salt and a saltspoon cayenne pepper. Chop up very finely together the equivalent of a teaspoon parsley with a sound clove garlic and add to the marrow; add also one tablespoon demi-glace. Carefully mix with a fork without breaking and it will be ready to fill the rissolettes; then proceed.