Marrow dumplings

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Portionen: 3

  • 2 pieces Rolls
  • 50 g Beef marrow
  • 1 piece Egg
  • Salt
  • Nutmeg
  • 1 tbsp Parsley (chopped)
  • Bread crumbs

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.

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