MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marrow Balls
 Categories: Beef, Offal, Dumplings, Eggs
      Yield: 4 Servings
 
      2 tb Marrow
      4 tb Cracker crumbs
      1    Egg
      1 ts Parsley, chopped fine
    3/4 ts Salt
    1/8 ts Pepper
    1/8 ts Nutmeg
 
  Work marrow until creamy.  Add other ingredients.  Let stand
  several hours if possible. Shape, and cook as Quenelles.
  
  The Quenelles Recipe says: Shape any forcemeat mixture in small
  balls or between two teaspoons onto a sheet of buttered paper.
  Shake from paper into boiling salted water or stock.  Cook ten
  minutes.  Serve as garnish to soup and other dishes, or drain and
  serve as an entree with a sauce.
  
  Fanny Farmer's The Boston Cooking-School Cook Book, 1946.

  I have had these in Germany in soups, especially in Bavaria, and
  they are quite good although they are not seen as often on menus
  these days.

  From: Langel
 
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