Onglet Gascon

This recipe calls for bone marrow, one of God’s great gifts to serious eaters. The easiest strategy here is to ask your butcher to put a nice fat leg bone of veal on a bandsaw and saw you off four 2- to 3-inch/5- to 8-cm pieces. When you get home, soak the bones in cold water for a while and then, using your thumb, push the marrow through and out the other side of the bone. Hold in ice water until ready to use.