Bone marrow dumplings
Marrow dumplings (in Austria marrow dumplings ) are small dumplings made from white bread and bone marrow from beef or veal that are served as a soup .
For the preparation, the pulp is watered if necessary and then finely chopped. This mass is mixed with eggs and flour , breadcrumbs or white bread. Typical spices are salt , pepper , allspice and nutmeg, as well as chopped parsley . To prepare it, you form small dumplings or cut knobs out of the dough. Then the marrow dumplings are cooked in salted water or meat broth .
variants
For the preparation of well-known regional variants one changes among other things:
- the bone marrow with a meat grinder crushed or through a strainer deleted
- then it is left out briefly
- instead of breadcrumbs, you use debarked white bread that is soaked in milk
- the dough is made from pulp, flour, eggs and currants .
literature
- Erhard Gorys : The new kitchen dictionary . 7th edition. dtv, Munich 2001, ISBN 3-423362-45-6 .
- Herring Lexicon of the Kitchen . 23rd edition. Pfanneberg, Haan-Gruiten 2001, ISBN 3-805704-70-4 .
- Hans-Joachim Rose: Kitchen Bible . Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 , p. 563.
Web links
Wikibooks: Cookbook, Markklößchen - learning and teaching materials
