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Bread and Butter


  • Bone Marrow butter

  • Pain de mie (or Pullman loaf)

  • Sea salt (preferably Sel de Géurande)

Bone Marrow butter

Yield: ½ pound


  • 3 pounds beef marrow bones, split vertically (ask your butcher/meat vendor; do not attempt at home)

  • ½ cup canola oil

  • Kosher salt

  • Black Pepper in a pepper mill

  • 4 shallots, peeled and sliced roughly

  • 1 cup Cognac or a standard brandy will suffice

  • 1 bunch thyme

  • 4 ounces unsalted butter, softened


Preheat oven to 425 degrees Fahrenheit. Arrange marrow bones on a tray atop a roasting rack. Coat the bones evenly with the oil, season modestly with salt and freshly crack black pepper over the bones. Scatter the shallots and thyme over the bones and roast until deep brown and the marrow is easy to remove from the bone. Place the marrow in a blender, blend until smooth, and pass through a chinois. Whisk the softened butter with the marrow in a mixing bowl and adjust salt if necessary. Use a rubber spatula to transfer the mixture to a piping bag and pipe into a butter ramekin.

Pan de Mie

Yield: 2 portions


  • 4 ½ inch slices of Pan de Mie bread, cut diagonally

  • 4 ounces unsalted butter, softened


Heat a non-stick pan over medium heat. Spread each piece of bread with the butter and toast on both sides until golden brown.


Neatly tuck the toasted bread in a cloth napkin and serve with a ramekin or side dish of Sel de Géurande and the marrow butter with a butter knife for spreading.

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