Main Ingredients:

1/2 oz. beef bone marrow
salted water, as needed
1-1/2 oz. heavy cream
1/4 oz. horseradish, grated
1/4 oz. fresh white breadcrumbs
salt and pepper, to taste
1/4 egg white
6 small potatoes, pared
boiling salted water, as needed

Cooking Preparation of the Recipe:

Place marrow and salted water in large bowl. Cover; refrigerate for 24 hours. Remove marrow; place in chilled blender or food processor. Add half of cream; process until smooth. Add horseradish, breadcrumbs, salt and pepper; use pulse mode to combine. Whip remaining cream to soft peaks; whip egg white until light and fluffy. Fold whipped cream into marrow mixture; fold egg white into marrow mixture. Tourne potatoes into 1-in. high bone shapes; use melon baller to scoop round holes out of centers. Blanch in boiling water; refresh. Fill holes with marrow mixture; place on baking tray. Bake at 425 degrees F until browned, about 25 minutes.

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