MarkklӇchensuppe 4 (Marrow-Ball Soup 4)
beef, soups
40 gm marrow from a beef marrow bone
1 egg
1 some salt
45 gm dried breadcrumbs
1 some baking powder*
1 beef broth or salted water or sou; p
* The quantity of baking powder is that what you can put on the first 1/2 inch of the point of a knife.
Dissolve the marrow, pass it through a sieve and cool it down. Stir until frothy. Add the egg and some salt. Add only as much dried breadcrumbs as are necessary to form marrow balls of 1 inch diameter.
Bring salted water (or soup) (or broth) to a boil, reduce temperature, and simmer the marrow balls.
Cooking time: about 3 minutes.
From: Anne Caldas Date: 23 Feb 97 National Cooking Echo Ä
Yield: 1 recipe