Summary

Ingredients

• 12 marrow bones
• 500 g shallot (s)
• 1 bulb garlic
• 1 bottle wine, burgundy red
• Salt, freshly ground
• Pepper, freshly ground
• 40 g butter
• 48 snails
• Sea salt, coarse
• Parsley smooth
• 1 dash vinegar

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Instructions

1. If the marrow bones are still bloody, place them in cold water for up to 3 hours to remove the blood.
2. Press the marrow out of the bones with your fingers and place in water with a dash of vinegar.
3. Cut the shallots and the garlic into fine slices with the red wine in a saucepan, season with salt and pepper and cook for 1.5 hours, then puree, season to taste and mix in the butter.
4. Preheat the oven to 240 ° C.
5. Place three marrow bones on a fire-proof plate, fill with the shallot puree, then place 4 snails on top and cover the whole thing with the marrow. Sprinkle with coarse sea salt and season with pepper from the mill. Gratinate in the oven for 10 minutes.
6. Serve with the flat-leaf parsley.