Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Egg Balls II
  Egg Balls I Egg Custard  
CONTENTS · BIBLIOGRAPHIC RECORD

Egg Balls II

1 “hard-boiled” egg
Few grains cayenne
1/8 teaspoon salt
1 teaspoon heavy cream
1/4 teaspoon finely chopped parsley

Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Balls I Egg Custard  
 
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