Kidney Balls

Nieren-Knödel

Ingredients

  • Calf’s kidney
  • 3 eggs, breadcrumbs, flour, frying fat, beef marrow, salt and pepper

Method

Melt a little fat in a frying pan, and cook the finely chopped kidney. When done, put in a basin, add the marrow, previously poached, the breadcrumbs, a little flour, season highly with salt and pepper, and bind with the yolks of three eggs. The mixture should be sufficiently stiff to be shaped into tiny balls. These are added to the stock about 5 minutes before serving.

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