Title: MarkklӇchensuppe 3 (Marrow-Ball-Soup 3)
Categories: German Beef History Soup
Yield: 1 Recipe

1/2	tb	Butter
1		Egg
2		Egg yolks
50		Marrow (from a beef marrow bone) finely cut
40	g	Parmesan cheese grated
		Salt
		Grated nutmeg
		Some flour

Mix all together but only add as much flour as necessary to form light marrow balls.

To try out whether the texture of the marrow balls is right, form at first only 1 marrow ball. Bring the broth to a boil, reduce temperature and cook the test ball in the simmering broth.

If the test ball falls apart, add some more flour to the mixture. If the test ball is too hard, add some more egg-white to the mixture.

If the test ball is as you like, form all other marrow balls (of 1 inch diameter).

Cooking time: about 3 minutes.

This recipe is from "Mathilde Ehrhardt, Groáes illustriertes Kochbuch", an old German cookbook of 1904.

From: Anne Caldas Date: 23 Feb 97 National Cooking Echo Ä

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