Ballettes d’or

Ingredients

• a pint of good veloute
• the yolks of two eggs
• a spoonful of cream
• a dust of coralline pepper
• sufficient grated Parmesan cheese to flavour it well
• sufficient cold cooked macaroni, minced into little rings

Method

1. 1

   Stir the yolks of eggs, cream, coralline pepper, and Parmesan into the veloute over the fire.

2. 2

   Add minced macaroni to thicken, then cool.

3. 3

   Roll into balls, dip in flour, beaten egg, and breadcrumbs, and fry until golden brown.

4. 4

   Serve with fried parsley.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.

Ballettes d’or. — Into a pint of good veloute stir the yolks of two eggs, a spoonful of cream, a dust of coralline pepper, and sufficient grated Parmesan cheese to flavour it well. Stir it all over the fire, adding as you do so sufficient cold cooked macaroni, minced into little rings

Cook this with the app: pantry check, scaling, and the assistant.