Marrow Dumpling Soup (Soupe aux boulettes de Moelle, Markknödeln)

Ingredients

• 100 grammes butter
• 45 grammes breadcrumb
• 25 grammes fine white raspings
• 1 egg and 2 yolks
• half a spoonful chopped parsley
• a pinch of fine salt
• a pinch of pepper and of nutmeg
• very fresh marrow
• white Consommé
• 1 and three quarter litres very strong beef Consommé

Instructions

1. Work 100 grammes of butter in a warm bowl until it is a pomade.
2. Add 45 grammes of breadcrumb soaked and well pressed out, 25 grammes of fine white raspings, 1 egg and 2 yolks, half a spoonful of chopped parsley, a pinch of fine salt and a pinch of pepper and nutmeg; mix the whole well.
3. Wrap rounds or ovals of very fresh marrow in this mixture, forming dumplings the size of a pigeon's egg.
4. Poach the dumplings in white Consommé, 20 minutes in advance.
5. Drain them at the moment of serving, put them into the soup tureen, and pour over 1 and three quarter litres of very strong beef Consommé.