Hmmm and Mmmm... I baked some marrow bones tonight, for the first time.

[Rabrrrrrr]

I recently bought this book:



http://www.amazon.com/Bones-Recipes-History-Jennifer-Mclagan/dp/0060585374/ref=pd_bbs_2/002-9454250-0608855?ie=UTF8&s=books&qid=1191458738&sr=1-2

And the bones on the cover looked so damn good, I just had to try to make my own!

They were pretty yummy - and the author suggests smearing the marrow on toast, which I didn't have, so I used whole wheat Ritz instead.

And though they were yummy, they are rich and very greasy. I have a little pool of oil on my plate now from the marrow.

Was it worth it? Oh, yeah!

I think serving this for guests as a first course would be a lot of fun.

I'm glad that I served them with a Vodka Martini - the alcohol is helping to cut through the fats.

[Kali]

1. put it on some popcorn!

:popcorn:

[Rabrrrrrr]

2. Did I mention I used bones from veal fed exclusively on foie gras?

I think I forgot to mention that.

[AlCzervik]

3. move over and pass that bag.

[greatauntoftriplets]

4. How bourgeois of you.

You didn't have your personal chef prepare them for you?

:eyes:

[Rabrrrrrr]

5. I was in my private quarters, where I go when I want to be alone and cook for myself.

Geez.

How prole of you not to understand that even the superior aristocracy enjoy cooking.

God, you're as clueless as that new Irish limner I'm using in the south quarter.

[greatauntoftriplets]

6. We do???

Maybe you, but not I. I don't even know where the kitchens are located.

Nor do I trust my personal chef or personal bartender to make something for me that has not first been vetted by my personal food taster and my personal drink taster.