April ’11: Flädlessuppe mit Markklößchen

This was the inspiration for making Flädlessuppe mit Markklößchen.  Recently I came across Flädle, and a quick google search led me to this recipe.  It took 3 days to prepare, but it was a fun project.

Adapted from: http://columbusfoodie.net/index.php?s=markklosschen

Knochenbrühe

Ingredients:

Onions
Garlic
Parsley roots [used Chinese radish]
Carrots
Celery stalks
Black peppercorns
Cloves
Bay leaf

Directions:

Exact same way as making consommé.

Markklößchen

Ingredients:

Marrow………………………………..3oz
Finely cut parsely………………….2 teaspoons
Eggs, unbeated……………………..2
Paprika…………………………….….1/4 teaspoon
Soda crackers, rolled fine………1 cup [I used Rye crackers + whole-wheat flour]

I also added soy sauce and mirin.

Directions:

4 to 5 servings

Scoop marrow from beef shank bone and press through a course sieve. Add remaining ingredients in order given and beat until thoroughly blended. Let stand 2 minutes to stiffen slightly for easier handling. Shape level tablespoon of mixture into balls with hands. Drop into boiling soup, cover and boil gently 5 minutes. Serve at once in soup.

Flädle

Ingredients:

Flour…………………..200g (1 ¾ cups) [I used a mixture of organic spelt + millet]
Eggs……………………2
Milk………………..….1 cup plus 1 tablespoon
Salt………………….…1 pinch
Fat for frying

Directions:

Mix the flour and milk, then add the eggs, and season with salt.

In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an egg turner, then flip the pancake to cook the other side. Once the Flädle is done, set it aside for cooling.

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