Six pounds of de-thawed marrow pictured at a total price of under $20.00

Rince your de-thawed beef bones well as to ensure all splinters are rid of. Pat dry

Create your Parsley Salad. Mix gently and refrigerate. This salad is meant to cut the richness of the marrow.

Tip; To get the most juice from lemons and limes - microwave them for 15 seconds - roll them on counter then squeeze.

Lightly grease your foil covered cookie sheet and wipe most of it off. Lightly dust the base of your pan with all seasonings listed above. Add your bones to dusted cookie sheet and season bone tops with all ingredients in the Seasonings section as well. Start your seasonings with Worcestershire Sauce then add seasonings.

Roast bones for 15 minutes. Or, until marrow is bubbling and has pulled away from the bone rounds

Remove bones from cookie sheet and drain on paper towels.

Trim off any meat you see from the outer edges of bones and mince.

Fresh Baguette pictured. Cut into 1/2" slices on the bias. [a 45• angle]

Place crustiinis in fats left over from your marrow bones. Make sure tops are fully coated in fat drippings. If there is too much fat on your cookie sheet - use a clean paper towel to remove much of the excess fat. You'll want your crustiinis seasoned with fats - not grease saturated. Bake at 450° for five minutes.

Plate your crustiinis and cover with a light kitchen towel.

Plate your warm bones communal style and garnish with fresh parsley.

Serve with minced beef, Parsley Salad and lemon wedges.

Expect to serve two crustiinis per guest.

You can also use 6" deep beef bones.

Enjoy!