Beef Broth with Liver Dumplings and Saffron | Saveur

Ingredients

• 2 lb. beef bones, cut into 2-inch pieces
• 2 stalks celery, finely diced
• 2 medium carrots, finely diced
• 1 medium celery root, peeled and finely diced
• 1 medium turnip, peeled and finely diced
• 1 medium white onion, finely diced
• 1 tbsp. kosher salt, plus more
• 2 tsp. whole black peppercorns
• 2 cloves garlic, thinly sliced lengthwise
• 1 bunch flat-leaf parsley, plus whole leaves to garnish
• 1 bay leaf
• 1 vine-ripe tomato, cored and roughly chopped
• ¹⁄₈ tsp. crushed saffron threads
• Freshly ground black pepper
• 9 oz. white country bread, torn into small pieces
• 8 oz. cleaned calf's liver
• 1 tbsp. finely chopped flat-leaf parsley
• 1 tbsp. unsalted butter, melted
• 2 large eggs, separated
• Kosher salt and freshly ground black pepper