Bone Marrow Canapes Recipes
MARROWBONE CANAPES ROBERTS
That renewal of my acquaintance with marrow led to the invention of a canapé or sandwich filling that I believe to be without a peer as an accompaniment for cocktails. In the beginning I produced small batches, but they vanished with such unbelievable rapidity that I was forced to make them larger and larger. I pass on the recipe willingly, for the good of the human race, which has too long suffered from canapés that either adhere distressingly to the roof of the mouth or result in unsightly toothpicks scattered on the floor.
Provided by Kenneth Roberts
Yield Makes 4 hors d'oeuvre servings
Number Of Ingredients 5
Steps:
- Have the ends sawed from three marrowbones in such a way that the marrow is exposed at both ends. Wrap them in a cloth, lower the cloth into a kettle of boiling water, and boil the bones for 10 minutes.
- Into a large warmed bowl, put garlic, cream cheese, anchovy paste, and the hot marrow from the three bones. With a fork, mash the ingredients until they are blended, then chill the paste until firm.
- Spread 1/4 inch of the mixture on a thin slice of bread, place another slice on top and cut the sandwich into four strips. Serve.
BONE MARROW CANAPES
Provided by Florence Fabricant
Categories appetizer
Time 1h15m
Yield 6 servings (12 canapes)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Wrap the bones individually in a double thickness of cheesecloth, then in foil. Place in a roasting pan, and bake for 30 minutes.
- While the bones are baking, combine the shallots and wine in a small nonreactive saucepan. Bring to a simmer, and cook until almost all the wine has evaporated, about 20 minutes. Set aside.
- Allow the roasted bones to cool until they can be handled. Remove the marrow, and discard the bones. Finely chop the marrow, and place in a mixing bowl. Add the shallot mixture, parsley, lemon juice, and salt and pepper to taste.
- Cut twelve slices, 1/2-inch thick, from the baguette. Toast until golden brown. Mound the marrow mixture on the toasts, and serve as an hors doeuvre. The marrow mixture may also be served without toast as a topping for filet mignon or grilled fish.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 303 milligrams, Sugar 3 grams, TransFat 0 grams
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