Smadzeņu vrikandeles

Push the marrow out of the bones, or ask the butcher to: leave bones cut into short rounds at room temperature for 10 minutes, then push the marrow through with your thumb or the handle of a wooden spoon. If you like, soak it in cold salted water in the fridge for 1–2 hours to draw out the blood and whiten it (our addition). Pat dry.10 min1–2 h

Chop the marrow very finely, then beat it in a bowl with a wooden spoon until soft and creamy (our addition). Mix in the lemon zest, mace and salt. Beat the eggs and stir them in, then add breadcrumbs until the mixture holds its shape. Chill for 30 minutes, so the crumbs swell.30 min

To poach (as a soup garnish): shape balls about 2 cm across with wet hands or two wet teaspoons. Simmer one in the broth first; if it falls apart, work a few more crumbs into the mixture (our addition). Simmer them gently for 8–10 minutes, until they float and are firm. To fry: drop tablespoons into hot clarified butter, flatten them slightly and fry over medium heat for 2–3 minutes on each side, until golden. Either way, the centre should reach 72 °C.8–10 min2–3 min