This is an accompaniment to the Yontuffsup described above.

Prepare some Mazzamehl by crushing unleavened bread to a fine powder. To each tablespoonful of this flour take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt. Now stir in the Mazzamehl and make into a paste with a sufficiency of chicken fat or clarified dripping. Form this paste into small balls and boil them for twenty minutes in the Yontuffsup previously described.