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The taste of bone marrow is as much about the texture as the flavour. The texture is unctuous and not dissimilar to a soft scrambled egg with the melt in the mouth that you get from foie gras that has been pan fried.
The flavour is rich and reminds me of perfect egg yolks accessed via toasted buttered soldiers. With a meatiness and depth of flavour you get from the fat from round a well seared sirloin.
I use regular beef shin bones from the butcher - they pretty much give them away in the UK.
A real treat on toast with good flaky salt and perhaps a little chopped parsley and capers – My advice is to avoid the shallots/onions I think they hide the marrow flavour too much.