Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Egg Balls I
  Pulled Bread Egg Balls II  
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Egg Balls I

Yolks 2 “hard-boiled” eggs
Few grains cayenne
1/8 teaspoon salt
1/2 teaspoon melted butter

Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and saute in butter. Serve in Brown Soup Stock, Consomme, or Mock Turtle Soup.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pulled Bread Egg Balls II  
 
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