Egg Balls

Ingredients

• the yolks of 4 hard-boiled eggs
• 1/2 teaspoonful butter
• a small pinch of salt
• a little nutmeg
• 1 raw yolk
• with the help of little flour

Method

1. 1

   Rub the yolks of 4 hard-boiled eggs fine, add butter, a small pinch of salt, nutmeg, and 1 raw yolk.

2. 2

   Form into small round balls the size of a small hickory nut.

3. 3

   Drop into boiling slightly salted water and boil for 6 minutes.

4. 4

   Carefully remove and serve as directed in other recipes.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 59. The excerpt below is the record exactly as published.

Egg Balls. — Bub the yolks of 4 hard-boiled eggs fine, add V, teaspoonful butter, a small pinch of salt, and nutmeg, and 1 raw yolk ; form this preparation with the help of little flour into small round balls the size of a small hickory nut ; drop them into boil- ing slightly salted water, and boil 6 minutes ; carefully remoYe and serve as directed in other recipes; they are mostly used for soup and ragouts. Fish Forcemeat Balls. — Ghop fine y^ pound of fresh codfish or halibut ; soak 2 slices of stale bread in cold water about 10 min- utes, then inclose it in a towel, and press out all the water ; measure it (there should be Y2 pint)^ Melt 1 tablespoonf nl butter over the fire, add 1 tablespoonful fine-minced onion, cook 5 minutes without browning ; add the bread, stir and cook 5 minutes longer ; then re- move ; when cold mix with the fish meat the yolk of 1 egg and 1 whole egg ; season with 1 teaspoonful salt, Va teaspoonful pepper, a little nutmeg

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