Alsatian Marrow Dumplings
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g mark, from beef bones
- 75 g breadcrumbs
- 25 g semolina
- 2 egg (s)
- Chervil and parsley, chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Mash the pulp well with a fork. Mix in all other ingredients.
- Form small balls, slightly smaller than a walnut. Simmer in the meat stock for about 10 minutes.
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