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Thread Starter 

This might be a long shot, but I'll ask anyway:


Back in the mid 1990's, at the Treasury restaurant in the Inter-Continental Hotel in Sydney, when Tony Bilson was the top chef there, I had a dish (I can't even remember what dish it was) which had, as part of the side ingredients, some pieces of "Caramelized Bone Marrow". What a gloriously unctuous food that was! Now that I will soon be approaching my dotage, I want to re-live this experience. Any ideas on how to re-create this side-dish?