Spread each empty bone half with the shallot puree and line up
a few escargot on each bone. Sprinkle the escargot with salt and
top with the reserved marrow. Sprinkle the marrow with salt and
then sprinkle everything with the persillade–bread crumb mixture
until covered.
Bake just until the bread crumbs are brown but before all the
marrow has melted, 3 to 5 minutes. Serve right away with some
crusty bread.
* Marrow bones can be Flintstone-size. Be sure to ask the
butcher to cut off the ends to make them more manageable.* If this is taking longer than you’d like, toward the end you can
remove the lid, turn up the heat, and cook until almost all the
liquid evaporates.