I always love it when my mother-in-law makes bone marrow dumpling soup. I guess I'm not the only one, my husband and his sister told me they used to fight over who was served the most dumplings after counting them floating in the broth when they were younger. I had to learn how to make these. Here's the secret family recipe, you'll see the hand's of Francine and Madame Sutter.
You'll need:
The marrow of 5 beef bones
3 shallots
tiny bit of nutmeg
pinch of salt
lil' pepper
one egg
4-5 tablespoons of all-purpose flour
3-4 tablespoons of dried, fine breadcrumbs
Tablespoon or so of chopped fresh parsley (we didn't have any)
Here's what to do:
Remove the marrow from the bones
Incorporate three shallots, minced finely (here with the aid of a Moulinex.)
add the salt and pepper
touch of nutmeg
in goes the egg
Now, mash it all up with a fork.
Add the flour and breadcrumbs.
Adjust the amount of flour and breadcrumbs, a lot depends on the amount of marrow in the bones, size of egg. Mix until it's consistent and firm.
Once rollable, take a handful and roll it out onto some breadcrumbs.
Form a snake and cut little two centimeter morsels.
Roll between palms until mini balls are formed.
Put in lightly boiling water or broth or soup for 8-10 minutes, until they float to the top.
They plump out and get so delicious. Enjoy!
