Originally Posted by Johnduoh
I second Foamheart's comment. Alot of the more progressive fine dinning restaurants are now serving bone marrow as the decicacy it is throughout the rest of the world. Best prep I've had is just placed wider side down in a higher rimmed baking dish or roasting pan @ 450F for about 20 mins. Scoop it out onto some crusty French bread slices with either S&P or a salad of chopped parsley,shallots, capers, evoo, and a little lemon juice. The texture is a little much for me but the rest of my group raves about it. Good luck
I agree. The marrow smeared on a baguette, sprinkled with a little coarse sea salt, and topped with a little of the parsley salad is the classic presentation, and it's wonderful. Sometimes I'll add some chopped anchovy to the salad. On some occasions I'll serve the marrow on a baguette with garlic confit or roasted garlic. Onion marmalade is another good option.
For a real treat mix some of the roasted marrow and parsley salad with mashed potatoes. Or, spread some of the same on a steak, chop, or even a hamburger as a condiment.
It's all decadent, and it's all good.