Choux Part 3 En dehors

salt and pepper six large beeff bones bake at 350 for 35 to 40 mins. remove a cool remove marrow from the bone and set aside 2 cups of chopped minced fine cremine mushrooms 1 cup of olives chopped fine 1/2 cup of minced onion 2 T of minced garlic 4 T of roasted bell pepper 1/2 stick of butter salt and pepper 1 teaspoon of cayenne pepper 4 T conagac 2/3 cups of heavy cream 2 T of dried thyme Cook the mushroom duxelles. Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste. mix in marrow mix well and set aside We want Two cups of cooked fork tender pot roast shred pot roast into small fine pieces and add to the mushroom mixture cut the Pate A Chouxs in half removing any extra filling or remove the tops layer prosciutto in the puffs and add beef mixture serve with Crispy Garlic Parmesan Fries and Salad with a light vinaigrette and Cabernet Sauvignon and Merlot Enjoy!