Saturday, May 18, 2013

Egg Balls for Soup

(from a recipe in Compendium of Cookery and Reliable Recipes – 1890)

Boil four eggs; put into cold water; mash yolks with yolk of one raw egg, and one teaspoonful of flour, pepper, salt and parsley; make into balls and boil two minutes. Use to garnish soup.

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