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“Egg Barley: Egg Drops: Omelet Noodles:Rice Balls:Marrow Balls: Liver Balls: Potato Dumplings: Egg Balls:Great with soup.”

Ingredients Nutrition

  • 1 egg
  • 14 teaspoon salt
  • flour, to make stiff dough
  • 1 egg
  • 1 tablespoon water
  • 4 tablespoons flour
  • 18 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs, separated
  • 18 teaspoon salt
  • 2 tablespoons water
  • 2 tablespoons flour
  • 1 cup cooked rice
  • 1 tablespoon flour
  • 1 teaspoon soft butter
  • 1 egg, slightly beaten
  • 14 teaspoon salt
  • 2 tablespoons marrow
  • 1 egg, slightly beaten
  • 14 teaspoon salt
  • pepper (3 grains)
  • 12 cup soft breadcrumbs, about
  • 12 cup ground fresh liver, in place of bone marrow
  • onion juice
  • 1 12 cups hot mashed potatoes
  • 14 cup dry breadcrumbs
  • 1 egg, slightly beaten
  • 13 cup flour
  • salt and pepper
  • 2 hard cooked egg yolks
  • 1 teaspoon soft butter
  • 1 raw egg yolk
  • salt and pepper


  1. FOR THE EGG BARLEY: Beat the egg with the salt slightly and add enough flour to make a very stiff dough. Knead it into a hard ball and grate on a coarse grater. Toss the shreds lightly on a board and let them dry for several minutes. Drop gradually into a boiling soup or milk, stir, and cook 5 to 8 minutes, or until done. These quick noodles may be made in a large quantity and dried thoroughly, then stored for later use.
  2. FOR THE EGG DROPS: Beat the egg and then beat in the remaining ingredients. Pour slowly from the end of a spoon in a thin stream into a simmering soup or milk and let cook 2 to 3 minutes. If poured from a height, the shape of the drops will be improved.
  3. FOR THE HRYBOK (Omelet Noodles) Cream the butter and add the egg yolks, one at a time, beating well after each addition. Mix in the remaining ingredients. Beat the egg whites until stiff, and fold into the mixture. Butter a large pan and heat it well, and then pour the mixture into it. Bake in a moderate oven 350°F until the omelet is set. Cool and slice it into noodles. Serve with a clear soup.
  4. FOR THE RICE BALLS: Rub the rice through a sieve. Add the remaining ingredients and mix thoroughly. Drop the mixture in small portions from a spoon into a simmering soup and let it cook 2 to 3 minutes. If desired, the mixture may be shaped into tiny balls about the size of small marbles and cooked in salted simmer water. Place a few balls in each serving of soup.
  5. FOR THE MARROW BALLS: Remove the cooked marrow from the bones and use about 2 Tablespoons of it. Melt the marrow and combine with the remaining ingredients. Add enough bread crumbs to make the mixture of the right consistency to shape into balls. Make the balls the size of small marbles. Cook them in a simmering soup for about 2 minutes. The balls may be cooked in salted simmering water and added to each serving of soup.
  6. FOR THE LIVER BALLS: Follow the recipe for Marrow Balls, but omit the marrow and use 1/2 cup ground fresh liver. Flavor the mixture with a few drops of onion juice.
  7. FOR THE POTATO DUMPLINGS: Combine all the ingredients and season to taste with salt and pepper. Place the mixture on a floured board and shape into rolls of pencil thickness. Cut into 2 inch lengths. Cook in salted boiling water until the dumplings float to the top. Drain.
  8. FOR THE EGG BALLS: Mash the egg yolks to a smooth paste and combine with the remaining ingredients. Season to taste with salt and pepper. Shape the mixture into tiny balls, roll them in flour, and pan fry in hot butter.
  9. NOODLE PUFFS: Follow the recipe for Lokshyna (Egg Noodles). Roll the dough, but do not dry it as for noodles. Fold the dough in half and cut out small rounds through the double thickness, using a very small cookie cutter or a large thimble dipped in flour. Press the edges so that they hold together. Fry in deep fat to a delicate golden color. Drain on absorbent paper. These puffs are good with chilled fruit soups.
  10. CROUTONS: Remove the crusts from slices of dry bread, and butter the bread generously. Cut into cubes and brown in a moderate oven 350°F Put several croutons into each serving of soup, or serve them separately. For flavored croutons, rub the bread with a clove of garlic before buttering and toasting it.
  11. CROUTONS FOR FRUIT SOUPS: Remove the crusts from dry rolls or slices of dry bread and cut into finger lengths. Dip in a mixture of slightly beaten egg and cream, then pan fry in hot butter on both sides. Sprinkle with sugar.

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