"Looks like the only thing missing is assembly instructions.
Put sauce in shallow bowl, pipe whip cream in a circle larger than the vacherin, top with vacherin and fill with strawberries. Dust with confectioners sugar""

"Thought I'd throw my 2 cents in here. It's a recipe, emeril can't know what size bones you have or what kind of oven you're using. I currently make about 15 gallons of brown veal stock a day and this recipe looks spot on. There's more than one way to skin a cat, we have our ovens at 500* and roast for 30-45 minutes. You want the bones to be a rich golden brown, almost mahogany, BUT NOT BURNT. Feel free to take the smaller ones out, or turn them as they cook. But If they burn, throw them out. When you smear the tomato paste on and roast again, the bones/tomato should turn a beautiful brick color. The beef marrow bones can hold up to 8 to 10 hours of cooking too. You'll get a lot of gelatin out of the bones in the last hours."