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4
Easy
55 min
By Fran Warde
Published 2009
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!