Secrets of the Best Chefs

Bone Marrow and Escargot

Serves 6

This recipe begins at the butcher, where you’ll buy marrow bones;

it takes you to a gourmet shop, where you’ll buy escargot in a can.

There will be peeled shallots, a bottle of good red wine, and a

blastingly hot oven. You’ll wind up with one of the most

astonishing dishes you’ll ever produce in your kitchen.

FOR THE SHALLOT PUREE

10 whole shallots, peeled

1 small carrot, peeled and diced

4 stems of thyme

3 fresh bay leaves or 1 dried

1 teaspoon black peppercorns

1 head of garlic, cloves separated and peeled

1 bottle of good red wine (such as Pinot Noir)

8 tablespoons (1 stick) very cold unsalted butter, cubed

Red wine vinegar

Kosher salt

FOR THE PERSILLADE

2 cloves garlic, chopped