Bone Marrow Quenelles
3 ounces beef marrow1 white roll2 eggs4 tablespoons milk, plus extra for soaking roll1 tablespoon of flour2 tablespoons chopped chivesSaltPepperNutmegMelt marrow in a sauce pan over low heat.Soak roll in milk and squeeze dry.In a medium bowl, mix together the marrow, roll, eggs, milk, flour, chives, salt, pepper and nutmeg and shape into quenelles, oval dumplings.Cook in stock and serve with pot au feu.Chef Jean Joho, Everest, Chicago
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