Bone marrow

Discussion in 'Professional Chefs' started by adidasping, Sep 20, 2011.

  1. adidasping

    adidasping

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  2. babytiger

    babytiger

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    No idea if there is actually a name for it....at my old butcher, it's just bone marrow. If I wanted it the way the picture shows it, I just asked for it cut lengthwise....
     
  3. chefedb

    chefedb

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    I have had this in Europe. Usually served as a garnish with the roast . The shin bone  or most leg bones can be used . They are split on a bandsaw,then seasoned, braised quickly and finished in oven. Extremely high in saturated fats (cholesterole high) Hardly used anymore. Don't recall a set name other then   Roti  Garni A La Maison. whichI heard once or twice.
     
  4. petalsandcoco

    petalsandcoco

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    I know this dish as  L'os à Moëlle  "  here

    There are many ways to serve it up , its great with course salt.

    Petals.
     
  5. petalsandcoco

    petalsandcoco

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    looking at that picture....

     Isn't this bone the inner-most part of the femur bone   ?\\

    Petals.