Buchteln (Baked yeast buns) with vanilla sauce à la Sacher
Soak rolls in water, aqueeze excess water out and strain through a sieve. Mix the soft beef marrow with the butter until frothy and then thoroughly stir in the rolls and egg. Spice with a pinch of ground nutmeg, parsley and salt, add breadcrumbs until you have a medium-firm mixture. Then shape nut sized dumplings with moist hands and cook them in simmering salt water for 8 minutes; put them into the finished soup as garnish.