Egg Balls I

Ingredients

• Yolks 2 “hard-boiled” eggs
• ⅛ teaspoon salt
• Few grains cayenne
• ½ teaspoon melted butter

Steps

1. 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 sauté in butter. Serve in Brown Soup Stock, Consommé, or Mock Turtle Soup.

More recipes with eggs, cayenne pepper or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.