Roasted Marrowbones with Sel Gris

• 12 (1 1/2- to 2-inch) center-cut pieces of veal marrowbones
• Scattering of torn flat-leaf parsley leaves
• Lots of thinly sliced crusty bread, barely toasted (see page 207)
• 4 three-finger pinches sel gris, preferably sel gris de lIle de Noirmoutier

1. Preheat the oven to 450F.
2. Put the marrowbones with the cut marrow sides up in an ovenproof baking dish or skillet just big enough to hold them.
3. Roast until the marrow retracts and sinks slightly in the center, 20 to 30 minutes.
4. There will be a thin film of melted marrow on the bottom of the pan.
5. Do not roast them too long, lest the marrow melt away.
6. With that said, marrowbones of different sizes roast at radically different rates, so keep an eye on the roasting and remove the marrowbones from the pan as they are done, placing them on a large plate and covering them with aluminum foil to keep them warm.
7. When all the marrowbones are roasted and arranged on the plate, scatter the parsley over the plate.
8. Serve with the toast and a small ramekin of sel gris.
9. To eat, dig pats of the marrow from the bone, spread on the toast, and sprinkle with the salt.

center, scattering of torn flatleaf parsley leaves, crusty bread, threefinger

Taken from www.epicurious.com/recipes/food/views/roasted-marrowbones-with-sel-gris-382451 (may not work)