1 heaping tbsp. marrow
1 egg, separated
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. chopped parsley (optional)
3 tbsp. bread crumbs

Rub marrow to a cream. Add egg yolk, salt, nutmeg and parsley; mix well together. Add bread crumbs and mix and last, the beaten white of egg (white should be beaten into a stiff froth). Form mixture into 12 small round balls. Drop into simmering soup for 6 minutes. (If necessary, flour hands to shape into balls.)