Wednesday, 26 December 2007
EGG BALLS
These are used for soup and for garnishing of vegetable dishes.Hard-boil four eggs, throw them at once into cold water, remove the
shells. Put the yolks through a sieve, then add a half teaspoonful of
salt, a dash of white pepper and the yolk of one raw egg, or you may
take a part of the white of one egg. Mix thoroughly and make into
balls the size of a marble, using enough flour to prevent sticking to
the hands. Drop these into a kettle of boiling stock, or into hot fat.
Drain on brown paper.
posted by kanx1976 at
05:46
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