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

Ingredients

• 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.
• 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 tablespoon salt packed capers, rinsed.
• 1 shallot, chopped
• Good olive oil for the bones as well as the for the salad
• Four slices of white bread, crusts removed
• Fleur de sel or other coarse sea salt

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