Egg Balls

Ingredients

• one egg
• just as little flour as will make it into a paste
• season with pepper
• a little grated nutmeg
• less chopped lemon-peel cut very thin

Method

1. 1

   Work these into pellets the size of marbles, making a few of them long, like miniature sausages.

2. 2

   Put them into boiling broth, and let them boil galloping till their substance is set.

3. 3

   Used for turtle and other rich soups.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 111. The excerpt below is the record exactly as published.

Egg Balls. — To one egg put just as little flour as will make it into a paste that you can pinch into shape with your fingers. Season with pep- per, a little grated nutmeg, and less chopped lemon-peel cut very thin. Work these into pellets the size of marbles, making a few of them long, like miniature sausages. Put them into boiling broth, and let them boil galloping till their substance is set. Used for turtle and other rich soups. Eggs a la Bonne Femme. — Boil the eggs ten minutes, and, when cool enough, remove the shells carefully. Cut from each the pointed tip of white and take out the yolks. Alake tiny dice of some cold chicken, ham, boiled beet-root, and the yolks of the eggs. Fill the eggs with these dice. Ar- range some neatly cut lettuce on a dish and place the eggs among it ; or, make a moulded ring of boiled rice, put the eggs in the centre, and garnish with parsley or lettuce. 7 Eggs, Baked. — Set into the oven until quite hot a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and, breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish ; sprinkle over them a small quantity of pepper and salt, and allow them to cook four or five minutes. Adding a table- spoonful of cream for every two eggs, when the eggs are first slipped in, is a great improvement. Egg15? Broiled. — Cut slices of bread, toast them lightly, trim the edges, and lay them on a dish before the fire, with some bits of butter placed on top. When this melts, break and spread carefully six or eight eggs on the toast. Have ready a salamander, and, when the eggs are sufficiently done, squeeze an orange and grate some nutmeg over them. Eggs, Buttered. — Brown some but- ter in a frying-pan, and break five 97 Eggs a la Carmelite EGGS Eggs, Fricasseed eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg ; pour some of the butter in its boiling state over them, and move them gently to get all the butter about them ; put the dish by the fire to keep hot, and finish browning the eggs with a red - hot shovel if you have no salamander. Time to brown butter, etc., about ten min- utes. Eggs a la Carmelite. — Chop some sorrel, a little parsley, and two or three small boiled onions together ; add the yolks of six hard-boiled eggs, chopped separately ; season with pepper

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