Ingredients: 1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 pints milk
1 level teaspoonful of salt
a pinch of grated nutmeg
1 1/2 tablespoons boiled beets
FOR MARROW BALLS:
1 tablespoon finely cut marrow,
3 tablespoons fine bread crumbs,
1 teaspoon chopped parsley,
salt and pepper to taste
1 raw egg
Preparation:
Put into a saucepan one and a half tablespoons each of butter and flour. Stir on the fire until smooth, then add by degrees three pints milk and boil up.
Season with a level teaspoonful of salt and a pinch of grated nutmeg. Color pink with one and one-half tablespoons boiled beets run through a sieve.
MARROW BALLS: One tablespoon finely cut marrow, three tablespoons fine bread crumbs, one teaspoon chopped parsley, salt and pepper to taste. Work into a smooth paste, adding a raw egg to help render it smooth. Form into a ball size of a filbert; drop into boiling water; cook fifteen minutes. Serve in the soup five balls to the plate.
