Beef broth with brain dumplings

Last Updated on July 10, 2024

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ingredients

150 g brains 1 pk egg 30 g butter to taste salt to taste ground black pepper 50 g breadcrumbs a little parsley 1 liter beef broth

procedure

1. Rinse the marrows with boiling water, blanch thoroughly, cool and leave to dry on a cold cloth. 2. Then chop them finely, smother them in butter, season with salt and pepper, add an egg, chopped green parsley, breadcrumbs and mix everything together. 3. Form small dumplings of about 40 g each, which we cook either in boiling beef broth or in salted water. 4. Serve them as an insert in the broth.