Cut some slices of bread from a sandwich loaf into Croûtes
Poach some very nice slices of bone marrow in a little White Bouillon allowing one per Croûte and poach the trimmings cut in dice. Fill the Croûtes with the well drained trimmings and place a slice of bone marrow on top of each. Lightly coat with a little Meat Glaze and place a smaller slice of truffle in the middle of the bone marrow. Arrange on a serviette to serve.