Use an entire bone, about 20 cm (the femur, for example). Instead of cutting it into slices, like usual, ask your butcher to cut it in half lengthwise. Make a bouillon with 1 liter of water and beef stock cubes, and simmer the bones for 15 minutes. Season with coarse salt. Bring the bones to the table, on a bed of lettuce, scrape off the marrow, and serve over toasted bread.
Use an entire bone, about 20 cm (the femur, for example). Instead of cutting it into slices, like usual, ask your butcher to cut it in half lengthwise. Make a bouillon with 1 liter of water and beef stock cubes, and simmer the bones for 15 minutes. Season with coarse salt. Bring the bones to the table, on a bed of lettuce, scrape off the marrow, and serve over toasted bread.
