The cooking book La Cuisine du Marche, by Bocuse, has the following sentence in its recipe for Bœuf à la bourguignonne:
« Désosser, ébouillanter et ficeler le pied de veaux; briser menu l'os »
which I translate in English to:
"debone, boil, and tie up in string the calf foot, then break [something about the bone]"
But I'm a bit confused by the word menu in the last clause. How is the word being used, and what's the translation in English?