Name: Marrowbone Soup with Marrow Dumplings
Yield: Serves 4
Cuisine: French
Ingredients: salt; pepper, and a little plain flour; 2 teaspoonfuls of finely chopped parsley; 2 eggs; 5 pints of water; salt and pepper; 1 cup of breadcrumbs; the beef marrow from the bones; the heart of a white cabbage; 2 sticks of celery; herbs; 1 carrot; about 2 lb beef marrow bones; 1 leek; 1 onion

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Economical, nourishing, and cheap, the broth is thin but well flavoured with herbs and vegetables, and the little dumplings are rich and light in texture.

Ingredients

For the broth

about 2 lb beef marrow bones
1 carrot
1 onion

Method

To make the broth: Get the butcher to chop the marrow bones into several pieces, so that they will go into a large pan. Put the bones into the pan with the vegetables which have all been cleaned and chopped up. Put on about 5 pints of cold water and bring to the boil. Add salt, ground black pepper, and simmer the soup for at least 4 hours. Strain off the liquid, without pressing the vegetables