Bone Marrow Canapes

1. 1

   Preheat oven to 400 degrees.

2. 2

   Wrap the bones individually in a double thickness of cheesecloth, then in foil.

3. 3

   Place in a roasting pan, and bake for 30 minutes.

4. 4

   While the bones are baking, combine the shallots and wine in a small nonreactive saucepan.

5. 5

   Bring to a simmer, and cook until almost all the wine has evaporated, about 20 minutes.

6. 6

   Set aside.

7. 7

   Allow the roasted bones to cool until they can be handled.

8. 8

   Remove the marrow, and discard the bones.

9. 9

   Finely chop the marrow, and place in a mixing bowl.

10. 10

    Add the shallot mixture, parsley, lemon juice, and salt and pepper to taste.

11. 11

    Cut twelve slices, 1/2-inch thick, from the baguette.

12. 12

    Toast until golden brown.

13. 13

    Mound the marrow mixture on the toasts, and serve as an hors doeuvre.

14. 14

    The marrow mixture may also be served without toast as a topping for filet mignon or grilled fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.