Bone Marrow + Escargot Recipe

Prepare pickling liquid: in a small saucepan combine white wine vinegar, water, sugar and 1/2 tsp salt. Bring to a gentle simmer until sugar dissolves (about 1–2 minutes). Remove from heat and let cool slightly for 2 minutes.

Place the thinly sliced shallots into a heatproof jar or bowl. Pour the warm pickling liquid over the shallots so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferable 1 hour) while continuing other prep. Pickled shallots will keep refrigerated for up to 1 week.

Wash and dry the parsley thoroughly, removing thick stems. Pack the parsley leaves into a blender or food processor.

Add the lemon juice, cold water, salt and half of the olive oil. Pulse to break down the leaves, then stream in the remaining olive oil with the motor running until the mixture is smooth and bright green. If too thick, add up to 1–2 Tbs more cold water to reach a spreadable purée.

Taste and adjust seasoning. Transfer purée to a small bowl and refrigerate until ready to plate. Bring to just below room temperature before serving if chilled.

Pat the escargot dry with paper towel. In a small skillet over medium heat, melt 2 tbsp butter. Add the minced garlic and minced shallot and sauté until fragrant and translucent, about 1–2 minutes—do not brown.

Add the escargot to the skillet, toss to coat, then deglaze with the white wine. Cook until wine is reduced by half, about 1–2 minutes. Season with 1 tsp salt and 1/2 tsp pepper. Remove from heat and keep warm; the escargot will be finished briefly in the oven with the bone marrow.

Preheat oven to 450°F (230°C). Place the marrow bones upright or cut-side up on a rimmed baking sheet or in a roasting pan lined with foil for easy cleanup. Sprinkle the exposed marrow lightly with coarse sea salt and freshly ground black pepper.

Roast marrow bones for 12–18 minutes, until marrow is bubbling and slightly pulling away from the bone but not completely melting away. Exact time depends on bone thickness — watch closely starting at 12 minutes.

During the last 3 minutes of roasting, spoon the warmed escargot (with their butter/garlic mixture) into the marrow cavities evenly (about 2–3 escargot per bone depending on cavity size). Return to oven just long enough to meld flavors and heat through, about 2–3 minutes.

Remove bones from oven. Add 1–2 tbsp unsalted butter on top of each bone to finish and glossy the marrow. Sprinkle a pinch of coarse sea salt if desired.

While marrow is roasting, heat a large skillet or grill pan over medium-high heat. Butter each sourdough slice lightly and toast in the pan until golden and crisp on both sides, about 1–2 minutes per side. Keep warm.

To plate: smear about 1–1.5 tbsp parsley purée on each plate where bone will sit (or spoon a small pool if serving family style). Place a roasted bone on each plate (or arrange bones on platter). Spoon a few pickled shallot slices over the marrow and escargot to cut richness.

Arrange toasted sourdough slices alongside. Garnish with fresh parsley leaves and finish with a small pinch of coarse sea salt on the toast. Serve immediately, instructing guests to scoop the marrow/escargot mixture onto the toast, using the purée and pickled shallots as accompaniments.