Directions

For the Roasted Bone Marrow, Snails & Watercress

1. In a mixing bowl, submerge the bone marrow in salted ice water and refrigerate overnight. While the bone marrow is soaking, blanch the snails in court bouillon for 10 minutes to remove any bitterness. Let cool in the refrigerator overnight.

2. The following day, remove marrow bones from the refrigerator and allow to come to room temperature for about 2 hours before roasting. Season the bone marrow with salt and black pepper.
3. Preheat the oven to 575 degrees.
4. Place the marrow bones in the 3.5 quart braiser and put in the preheated oven. Cook for 5 minutes, the bone marrow should be weeping the fat. Add the snails and garlic and place back in the oven for 4 minutes. While the bones are roasting, toast the bread in a toaster or in the oven. Remove the braiser from the oven.
5. Place one slice of toasted bread down on the plate. Arrange the roasted marrow bones on top of the toast.
6. Add the parsley to the snails and return to the oven to cook for two or three minutes longer. Add lemon zest to the snails and adjust the seasoning with salt and black pepper. In a mixing bowl, add the watercress, chive batons, shallot rings, dress with lemon juice, salt and black pepper and mix gently.
7. Spoon the snail mixture on top of the marrow bones, then add the seasoned salad to the plate, top with fresh grated horseradish and serve with the other slice of toasted bread and a wedge of lemon.

For the Court Bouillion

1. Bring all ingredients to boil

2. Reduce to simmer
3. Simmer for 15 minutes
4. Strain & chill