Egg Balls II
Ingredients
- 1 “hard-boiled” egg
- ⅛ teaspoon salt
- Few grains cayenne
- 1 teaspoon heavy cream
- ¼ teaspoon finely chopped parsley
Steps
- 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.
More recipes with eggs, cayenne pepper, cream or parsley
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.