Marrow Bones Recipe
escargot, persillade, comté, cornichons, baguette
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Ingredients
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Main Ingredients
Persillade
Method
Preparation of Persillade
- 1
Chop the Ingredients
Finely chop the fresh parsley and garlic cloves. Combine them in a bowl.
- 2
Cooking the Marrow Bones
- 3
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 4
Prepare the Bones
Place the marrow bones upright in a baking dish. Season with a little salt and pepper.
- 5
Bake the Bones
Bake the marrow bones in the preheated oven for 15-20 minutes, or until the marrow is soft and begins to bubble.
Cooking Escargot
- 6
Prepare the Escargot
If using canned escargot, drain and rinse them. If using fresh, ensure they are cleaned and prepared.
- 7
Combine with Persillade
Mix the escargot with the prepared persillade until well coated.
Assembly
- 8
Add Escargot to Bones
Once the marrow is cooked, carefully place the escargot mixture on top of the marrow in each bone.
- 9
Top with Comté Cheese
Grate or thinly slice the Comté cheese and sprinkle it over the escargot.
Final Cooking
- 10
Broil the Dish
Place the dish under the broiler for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- 11
Prepare Baguette
Slice the baguette into pieces and toast lightly if desired.
Serving
- 12
Plate the Dish
Serve the marrow bones hot, accompanied by cornichons and slices of baguette for spreading the marrow.
