Soup with Bone Marrow Dumplings (Marchknödel)

Ingredients

• 1 liter white consommé (fond de cuisine / cooking stock)
• 100 grams butter
• 45 grams bread crumb (mie de pain)
• 25 grams fine white breadcrumb (chapelure blanche fine)
• 1 whole egg
• 2 whole egg yolk
• 0.5 teaspoon parsley, minced
• pinch fine salt
• pinch pepper
• pinch nutmeg
• bone marrow (moelle)

Instructions

1. Prepare the dumpling mixture: In a warm bowl, work the butter until it reaches a pomade-like consistency. Add the soaked and wrung-out bread crumb, fine white breadcrumb, whole egg, and egg yolks. Mix in the minced parsley, salt, pepper, and a pinch of nutmeg. Blend thoroughly until smooth.
2. Shape the dumplings: Wrap portions of the mixture around fresh bone marrow slices (in rounds or oval pieces) to form dumplings the size of a pigeon's egg.
3. Poach the dumplings: Poach them in white consommé for 20 minutes in advance of serving.
4. Finish and serve: Drain the dumplings at the moment of service. Place them in the tureen and pour over them 1 liter 750 ml of very strong beef consommé. Serve at once.