Roasted bone marrow

Os à moelle rôti

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Bone marrow is served all over Lyon as a starter, either boiled or roasted. I prefer the roasting method as it intensifies the very delicate flavour. Bone marrow is also used to enrich pot au feu; it is simmered with the meat and then scooped out and the bones discarded. The resourceful cook, however, will use it again in a stockpot!