Os À Moelle Recipe
Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.
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Ingredients
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Bone Marrow
Foie Gras Mousse
Brioche
Wine Jelly
Muscat Niagara Fruit Compote
Method
Bone Marrow Preparation
Roasting the Marrow
Preheat your oven to 450°F (230°C). Place the bone marrow bones upright on a baking dish, sprinkle with sea salt and black pepper, and roast for 15-20 minutes or until the marrow is soft and starts to separate from the bone.
Foie Gras Mousse Preparation
Making the Mousse
In a food processor, blend the foie gras, heavy cream, brandy, salt, and white pepper until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour to set.
Brioche Preparation
Wine Jelly Preparation
Muscat Niagara Fruit Compote Preparation
Creating the Compote
In a small saucepan, combine Muscat Niagara grapes, sugar, and lemon juice. Cook over low heat until the grapes soften and release their juices, about 10 minutes. Allow to cool.