BEEF MARROW QUENELLES
Put one-half pound beef marrow into a basin,
with an equal quantity of breadcrumbs, add two tablespoons of flour;
salt and pepper to taste. Work it into a smooth paste with the yolks of
six eggs and the whites of one. Take it out a little at a time and poach
in boiling salted water, drain, trim, and serve very hot.
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