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Про любимую горячую закуску в духе проф. Ф. Ф. Преображенского
Roast Bone Marrow and Parsley Salad
(Adapted From ''The Whole Beast,'' by Fergus Henderson)


12 2-inch pieces veal middle-marrow bone, cut by your butcher
1 bunch flat-leaf parsley leaves, chopped
2 shallots, thinly sliced
2 tablespoons drained capers
1 1/2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Fine sea salt and black pepper to taste
Toast for serving
Coarse sea salt for serving.



1. Preheat the oven to 350 degrees. Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.

2. Meanwhile, combine parsley, shallots and capers in a medium bowl. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Toss the parsley and dressing together just before serving.

3. To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt. To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt and some of the parsley salad.

Yield: 4 servings.
Copyright 2004 The New York Times Company

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