For the marrow dumplings, chop the marrow, dissolve and chill, then stir until thick and creamy. Soak the bread roll in a little milk and strain.
Mix everything together, season, finally fold in snow and let the mixture stand for some time.
Form small dumplings, put them in boiling salted water and let them simmer for 10 minutes and bring them to the table in the beef broth.
Preparation Tip:
The marrow dumplings also fit as a filler in a bound soup.
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