That renewal of my acquaintance with marrow led to the invention of a canapé or sandwich filling that I believe to be without a peer as an accompaniment for cocktails. In the beginning I produced small batches, but they vanished with such unbelievable rapidity that I was forced to make them larger and larger. I pass on the recipe willingly, for the good of the human race, which has too long suffered from canapés that either adhere distressingly to the roof of the mouth or result in unsightly toothpicks scattered on the floor.

　　

Ingredients

Makes 4 hors d'oeuvre servings

　　3 marrowbones

　　2 cloves garlic, finely chopped

　　1/2 lb (or 2 large packages) soft, fresh cream cheese

　　1 tube anchovy paste

　　Accompaniment: 2 slices bread

　　

Step 1

Have the ends sawed from three marrowbones in such a way that the marrow is exposed at both ends. Wrap them in a cloth, lower the cloth into a kettle of boiling water, and boil the bones for 10 minutes.

　　

Step 2

Into a large warmed bowl, put garlic, cream cheese, anchovy paste, and the hot marrow from the three bones. With a fork, mash the ingredients until they are blended, then chill the paste until firm.

　　

Step 3

Spread 1/4 inch of the mixture on a thin slice of bread, place another slice on top and cut the sandwich into four strips. Serve.