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

50	g	Marrow from a beef-marrow-bone
50	g	White bread without rind
1		Egg
2		Egg yolks
40	g	Parmesan cheese grated
		Salt
		Grated nutmeg
		Some flour
		Beef broth

Chop the marrow very fine, cut the white bread very fine. Mix both together and have it slowly heated at moderate temperature.

After cooling down stir in the whole egg and the egg yolks as well as the parmesan cheese. Season with salt and some grated nutmeg. Only add a little flour, stir well.

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 "Henriette Davidis, Praktisches Kochbuch, Berlin Edition"

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

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