Marrow Bone Camille Demoulins (Bone Marrow on Toasts Girondin with Celery Salad)

Course Appetizers

Ingredients in this Recipe

1 large, leafy bunch of celery. You’ll need enough to yield 1 ½ cups when chopped. You will be only using the tops here so save the rest for braising or tuna salad or something.
1 shallot, chopped
1 tablespoon salt packed capers, rinsed.
2 pounds LONG marrow bones, beef or veal ,split lengthwise. They don’t have to be the same length, it makes for better presentation if they are not.
Fleur de sel or other coarse sea salt
Four slices of white bread, crusts removed
Good olive oil for the bones as well as the for the salad

See Full Recipe at Food52