Soup With Brain And Marrow Dumplings

Preparation:

Preparation: Carefully wash the brain and marrow under running water to remove all traces of blood. Remove the skin that covers the brain and cut it into small pieces, then brown it in a pan with butter over low heat for a few minutes. Sieve the marrow, collect the proceeds in a bowl and work it into a cream, using a wooden spoon. Incorporate the egg yolks, the breadcrumbs, the sieved brains, the parsley and the marjoram and continue to work the mixture until it is homogeneous and consistent, finally season with salt, pepper and nutmeg. Form many small dumplings with the help of two teaspoons, then plunge them into a saucepan with plenty of boiling salted water. Lower the heat so that the liquid is just simmering and cook the gnocchetti for about a quarter of an hour, then drain and distribute them on eight individual plates together with the broth, heated separately. Serve immediately. With the indicated doses you will get 40-50 dumplings. If you don't use them all right away, you can freeze them.