Bone Marrow Quenelles

We would make these to serve with soup, most commonly with a pot-au-feu bouillon, poaching them directly in the liquid. But if you have any good chicken or beef broth, these dumplings turn it into a meal. They’re half bone marrow, half starch (flour and breadcrumbs) and egg, and so are very rich and very delicate. In my house growing up, we had a hand-cranked shredder and used to turn our two- or three-day-old bread into very fine breadcrumbs, called chapelure. Nothing went to waste.