BONE MARROW CANAPES

Bone Marrow Canapes image

Provided by Florence Fabricant

Time 1h15m

Yield 6 servings (12 canapes)

Number Of Ingredients 7

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Ingredients

4 3-inch beef marrow bones
1/3 cup finely chopped shallots
2/3 cup dry red wine
1 tablespoon finely chopped parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 baguette, about 2 inches in diameter

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.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 303 milligrams, Sugar 3 grams, TransFat 0 grams