32 Brioche of Bone Marrow with Beurre Rouge

Name: Brioche of Bone Marrow with Beurre Rouge
Yield: For four people
Cuisine: French
Ingredients: 1 litre cold water and 15 g (½ oz) coarse salt; 350 g (12 oz) beef marrow; coarse salt and freshly-ground pepper; 4 slices of brioche bread, 10 cm (4 inches) across, 2 cm (¾ inch) thick; 250 ml (scant ½ pint) red wine for the sauce; 250 g (8¾ oz) butter, taken out of the refrigerator 15 minutes beforehand for the sauce; 2 heaped tablespoons chopped shallots for the sauce; 1 tablespoon freshly-chopped parsley; salt and pepper

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Brioche à la moelle au beurre rouge ‘A simple and savoury first course’

Ingredients

Main ingredients

350 g (12 oz) beef marrow
1 litre cold water

Europe
France
Starter
Mediterranean

Method

Preparing the marrow a day in advance

Put the marrow to soak overnight in a basin of cold water in the refrigerator.
The next day, cut up the marrow into 1 cm (½