Bone Marrow Crouton

• 6 ounces (180 g) bone marrow, soaked in ice water overnight
• Salt and freshly ground black pepper

While the meat is resting, bring the cuisson, or cooking liquid, to a simmer and poach the marrow in it for a minute or two, just to cook the marrow. Remove it with a strainer, put it in a warm bowl, and season with salt, pepper, and the nutmeg. Stir in the chives. Rub the toasted baguette with the garlic clove. Top the garlic toast with the bone marrow and serve immediately with the beef.