Serve with Nicoise olive tapenade. Ask a butcher to split bones so you can extract marrow. Heat herbs with milk-cream mixture, then remove from heat and steep 15 minutes before proceeding. Add egg, puree and strain before baking. Soak in water 24 hours to draw out blood, changing water once or twice.
Marrow tends to dissolve in broth, so it's better to leave pieces larger.
Drain stock, add marrow and eggs to heated liquid in main recipe, puree and strain before baking.