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Method : Soak the
bread in the milk, and squeeze dry. Chop the onion very finely and
gently fry it in a little butter until it is soft but not colored.
Wrap
the marrow-bone pieces in tinfoil and poach them in boiling water for 15
minutes. Then scrape out the marrow. Mix the meat, bread, marrow and
eggs together very thoroughly, season and leave in a cold place for 1
hour.
Form into rissoles and fry in the remaining butter and the oil for
about 4 minutes on each side. Remove to a heated plate and deglacer the
pan with the wine and stock.
Check the seasoning and serve the gravy in
a separate dish. Garnish the rissoles with grilled tomatoes and fried
parsley.
Serves 6
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