Escargot-stuffed marrowbone with red wine and onion jelly
Preparation: Purge the marrowbones overnight in the refrigerator. To do so, place the bones in an adequately sized container and cover them entirely with water.
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Cooking tools:
- Grill
- Cast iron skillet
- Pastry brush
- Baking sheet
- Oven
- Spoon
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
- Refrigerator
- Stove
- Can opener
- Paper towel
- Serving platter
- Serving bowl
Ingredients
- 8 marrowbones (halved lengthwise)
- 1 large red onion
- 50 g semi-salted butter
- 50 g brown sugar
- 200 mL red wine
- 1 box of snails (24-28 units)
- 1 clove garlic
- 1/2 bunch italian parsley
- 1 baguette
- salt and black pepper, coarse table salt to taste
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