by JeBlanchard
Recipe for 8: 1 head of cardoons, 5 to 6 2-3 inch beef bones with marrow cut by the butcher, 3 tablespoons flour, 1 tablespoon cider vinegar, 1 lemon, 2 minced shallots, 2 tablespoons butter, sea salt, fine salt pepper, 120 g grated hard cheese like cheddar, 1 l of veal or chicken stock
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