Kidney Balls


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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


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.