marrow dumplings

Ingredients for 1 servings:

• 70 g marrow (ox marrow)
• 10 g butter
• 1 roll
• Water for soaking
• 1 egg(s)
• ½ bunch parsley
• e.g. breadcrumbs
• some salt and pepper
• some nutmeg
• e.g. meat broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

are very suitable for freezing

Remove the marrow from the bones, cut into pieces, and melt in a small saucepan. Strain through a sieve, add the butter, and set aside. Soak the bread roll, squeeze it dry, and season with the egg, chopped parsley, salt, pepper, and nutmeg. Add the slightly cooled butter and mix well with a hand mixer. Add enough breadcrumbs and knead to form a dough that can be shaped. Form hazelnut-sized dumplings from the dough and simmer in hot meat broth for 7 minutes, but do not let them boil. The marrow dumplings can be frozen raw or cooked.