Consomme with Egg Balls

Ingredients

• six cups of hot Consomme
• 1 hard cooked egg
• 3/8 teaspoon salt
• 1 teaspoon thick cream
• few grains pepper
• 3/4 teaspoon finely chopped parsley

Method

1. 1

   To hot Consomme, add egg balls, serving three or four in each portion.

2. 2

   For egg balls, mash yolk, rub through a sieve, add finely chopped white, seasonings, parsley, and cream.

3. 3

   Moisten with some raw egg yolk until of consistency to handle.

4. 4

   Shape into tiny balls and poach in boiling water or a little consomme for two minutes.

5. 5

   Remove with skimmer and serve at once.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 10. The excerpt below is the record exactly as published.

CONSOMME WITH EGG BALLS To six cups of hot Consomme add egg balls, serving three or four in each portion. EGG BALLS 1 hard cooked egg. Few drops onion juice. 3^8 teaspoon salt. 1 teaspoon thick cream. Few grains pepper. 34 teaspoon finely chopped parsley

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