Croûtes à la Moelle (Bread Cases with Beef Marrow)

Ingredients

• Crumb of bread (pain de mie)
• Clarified butter
• Beef marrow
• Consommé
• Meat glaze
• Truffle

Instructions

1. Cut croûtes of pain de mie 4 centimetres square and 1 1/2 centimetres thick.
2. Cut round each half a centimetre from the edge, fry in clarified butter and hollow out the inside.
3. Poach in Consommé as many fine rounds of marrow as there are croûtes, and poach the trimmings cut in dice as well.
4. Drain the diced marrow well and fill the bottom of the croûtes with it.
5. Set a round of poached marrow on top and coat it lightly with meat glaze.
6. Finish each with a slice of truffle a little smaller than the round of marrow.