Summary

Ingredients

• 50 g breadcrumbs
• 40 g mark (beef pulp)
• 0.5 ½ bun, soaked
• 2 tablespoon parsley, finely chopped
• 1 egg (s)
• 1 pinch (s) salt and pepper
• Nutmeg, (a little more!)

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Instructions

1. Loosen the marrow from the bones, mash it and leave it in a pan over a mild heat and then let it cool down.
2. Then stir the pulp until foamy and stir well with the breadcrumbs, bread roll, parsley and egg.
3. Finally season heartily with salt, pepper and nutmeg.
4. Form small dumplings out of the dough and add to the boiling broth and then just let it steep. They are good when they swim on the surface.