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1
Submerge the bone sections in a deep container of cold salted water. Refrigerate for 12–24 hours, changing the water two or three times. The marrow is ready to proceed when it has turned clean and white, with no visible traces of blood.
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2
Drain the bones and pat them thoroughly dry. Line a sheet pan with parchment. Stand the bones upright — cross-cut rounds on their flat ends, canoe-cut halves cavity-side up. Preheat the oven to 220 °C.
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3
Roast at 220 °C for 15–20 minutes. This is where the dish lives or dies: the marrow must be soft, trembling, and beginning to pull just slightly from the bone wall when tapped — it jiggles but holds its form. If it has liquefied and run from the bone, the dish is lost; nothing remains to spread on toast.
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4
While the bones roast, combine the parsley leaves, sliced shallots, and capers in a bowl. Dress with lemon juice and olive oil immediately before serving. The salad is ready when the leaves are lightly coated and retain their fresh green colour.
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5
Warm the serving plates. Transfer the bones directly from the oven to the hot plates — the marrow solidifies rapidly on contact with cold ceramic. Set a long, narrow marrow spoon beside each bone. Arrange the toast, a pinch of fleur de sel, cracked black pepper, and a generous portion of parsley salad alongside. Serve without delay.