Marrowbone Canapes Roberts Recipes

MARROWBONE CANAPES ROBERTS

Steps:

• 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.
• 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.
• 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.

ROASTED BONE MARROW

Steps:

• Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
• Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
• Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

BONE MARROW CANAPES

Steps:

• Preheat oven to 400 degrees. Wrap the bones individually in a double thickness of cheesecloth, then in foil. Place in a roasting pan, and bake for 30 minutes.
• While the bones are baking, combine the shallots and wine in a small nonreactive saucepan. Bring to a simmer, and cook until almost all the wine has evaporated, about 20 minutes. Set aside.
• Allow the roasted bones to cool until they can be handled. Remove the marrow, and discard the bones. Finely chop the marrow, and place in a mixing bowl. Add the shallot mixture, parsley, lemon juice, and salt and pepper to taste.
• Cut twelve slices, 1/2-inch thick, from the baguette. Toast until golden brown. Mound the marrow mixture on the toasts, and serve as an hors doeuvre. The marrow mixture may also be served without toast as a topping for filet mignon or grilled fish.