marrow dumplings

Ingredients for 4 servings:

• 1 large bone (beef marrow bone)
• 1 egg(s)
• Parsley, if desired
• salt and pepper
• 1 roll (from the previous day)
• possibly breadcrumbs
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a la Andrea

Remove the marrow from the bone, fry in a small pan, press through a fine sieve and let cool slightly. In the meantime, soak the bread roll in cold water. Squeeze the water out of the soaked roll well, add to the frying marrow, egg and parsley. Add the spices, mix well and let stand for 15 minutes. The mixture should be firm enough that it no longer sticks to your hand when forming dumplings; if not, add more breadcrumbs. The dumplings should be about 1.5 cm in diameter. Simmer the dumplings for 15 minutes in either soup or meat broth (if freezing). To revive them from frozen, simply simmer in the soup for 10 minutes. We always make double the amount so that we can freeze them in advance and make a good marrow dumpling soup at any time. Makes about 20 dumplings.