Secrets of the Best Chefs

½ bunch of parsley, chopped

1 cup fresh bread crumbs

A pinch of kosher salt

FOR THE REST OF THE DISH

3 marrow bones*, sliced in half vertically (ask the butcher to

do this; you don’t want rings of marrow bone)

One 7½-ounce can of escargot from Burgundy (see

Resources)

Kosher salt

To make the shallot puree, combine the shallots, carrot, thyme,

bay leaves, peppercorns, garlic, and wine in a large pot. Bring to a

simmer, cover, and cook for 3 to 4 hours until the liquid is

absorbed*.

Remove the thyme and bay leaves and, in a food processor,

puree the mixture. As it’s whirring, slowly add the butter. Add a

splash of red wine vinegar and taste to adjust for salt and acid. Set

aside.

Make the persillade by combining the garlic, parsley, and bread

crumbs in a food processor with a pinch of salt. Pulse just until it

all comes together but the bread is still textured. Set aside.

Preheat the oven to 500°F. On a cookie sheet lined with

aluminum foil, place the 6 bone marrow halves. With an offset

spatula, and trying to keep the marrow intact, scoop out the

insides and set aside.