Marrow Dumplings

Soak the rolls in water, squeeze and pass through a sieve. Cream the soft beef marrow with the butter and mix well with the strained breadcrumbs and the egg. Season with a pinch of grated nutmeg, parsley and salt, add enough breadcrumbs to make a medium-firm mixture. Form nut-sized dumplings with wet hands, boil in salted water for 8 minutes and add to the soup.

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