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Eye Candy: Bone Marrow Flan

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jbfauthor

January 12, 2010

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Bone marrow flan A chef removes foil wrappings from roasted bones for the first course of the Benchmark Holiday Dinner held on December 17. The marrow was puréed, incorporated into a base of eggs and cream, and poured back into the bones to create a savory flan. See more photos from the multi-chef dinner here. (Photo by Eileen Miller)