No. 1062 Salsifis à la Moëlle de Bœuf.
Prepare the salsifis as above; when very tender dress it upon your dish, have four large pieces of beef marrow (well boiled in water), sauce over with a good demi-glace (No. 9), garnish with croutons of fried bread in the shape of hearts, and serve with a piece of marrow upon each.