Marrow Croustades

Take a square-shaped crummy stale half-quartern loaf; pare away all the crust; cut the crumb into slices an inch and a half in thickness, and with a plain round tin cutter an inch and a half in diameter, cut out a dozen circular pieces; these must be cut all round one end by making an incision with the point of a root knife in a ring up to within a quarter of an inch of the edge; these prepared pieces of bread must be fried in hot frying fat, of a light colour, and when done, the incised disk will be easily removed, as also the crumb from the interior. the croustades are to be filled with the marrow as prepared in No. 321.