Truffled marrow bone

Truffled marrow bone

Truffled marrow bone
Preparation: 12h
Cooking: 25 min
Portions: 4

    8 veal marrow bones

    50 g salt
    25 sugar
    2 L water

      100 g grated cheese, mix of parmesan and Emmental
      1 loaf of bread sliced in sticks 
      1 white truffle

      In a bowl, incorporate salt and water.
      Stir well.
      Place the bones in the brine and keep refrigerated for 12 hours.
      Remove bones of brine.
      Preheat the oven to 230°C.
      Place bones on a bed of cooking salt or over aluminum foil in an oven-proof dish.
      Strew cheese on every bone.
      Cook for 15 to 20 minutes.
      Just before serving, finely slice truffle and sprinkle over the bones and a pinch of "fleur de sel".
      Serve with roasted bread.