Those of you familiar with the history of the French Revolution will remember that Camille Demoulins was martyred by the Committee for Public Safety along with his pal George Jaques Danton. I imagine Demoulins and Danton liked to scoop out marrow bones at the meetings of the Girondins while worrying over whose heads would come off next. Turned out it would inevitably be their own. <br />If you love osso buco you already know that the best part is that unctuous morsel of marrow in the middle of the “osso”. In fact bones have been roasted just for the marrow for centuries. So there are many recipes for marrow bones out there. Anytime I see them in some form on a restaurant menu it’s an automatic choice for me. <br />This recipe uses celery tops to substitute for the traditional parsley salad that accompanies roasted marrow bones. Trust me, it works beautifully. The split marrow bones make a beautiful pale canvas for the celery leaf salad composed of celery leaves and a bit of stalks along with capers and shallot dressed in olive oil. In order to make it you will need the services of a good butcher and access to a good green market because, speaking of beheadings, supermarkets for some bizarre reason take the tops off of celery before putting them on sale. This is sinful as there is such terrific flavor in the leaves. And for the marrow bones some recipes call for them to be roasted whole (and that’s fine) but if you have an actual butcher who can split them for you are in luck. <br />

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