Anonymous August 21 2005

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.

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. 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. 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.