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Stuffed Marrow Bone | Morel Mushrooms Crispy Sweetbreads & Baby White Asparagus


Serves 4



  • 4 veal marrow bones cut into 5 inches each

  • 5 oz. fresh morel mushrooms

  • 12 baby white asparagus

  • 12 oz. sweetbreads

  • 3 oz. veal demi-glace

  • 1 oz shallots, chopped

  • 4 oz. heavy cream

  • 3 oz. butter

  • 2 oz. flour



  • Blanch sweetbreads and marrow bone in a court bouillon for 15 minutes. Reserve.

  • Take out the marrow from the bones and reserve.

  • Wash the bones in clean water.

  • Blanch baby asparagus in salted boiling water and refresh in iced water. Drain and reserve.

  • Clean and wash the morel mushrooms, then sauté them in 1 ounce butter and the chopped shallot until mushrooms release all water. Add the marrow and the heavy cream; reduce until consistency is creamy; check for seasoning.

  • Cut the veal sweetbreads into big cubes (3 per person) and coat them in the flour. Sauté the sweetbreads in 1oz. butter until golden brown. Deglaze with the veal demi-glace and reduce until consistency is syrupy; check for seasoning and add the rest of the butter.




  • Warm the baby white asparagus. Put the clean, reheated marrow bone in the middle of the plate. 

  • Fill the marrow bone with the creamy morel mushroom, add the asparagus. Arrange the sautéed sweetbreads and reduced demi-glace around the marrow bone.

  • Garnish with herbs and add salt and pepper to taste.