Prepare a Salpicon of cooked spine marrow, flap mushrooms and truffles mixed with reduced Sauce Espagnole and in the proportions as indicated for Croquettes.
When cold, mould into rectangles of equal size and envelope each in a very thin unsweetened pancake. Dip in a light frying batter and deep fry in hot fat.
Drain well and serve arranged on a serviette with bouquets of fried parsley. Serve accompanied with Sauce aux Fines Herbes or Sauce Duxelles.