To serve with a SOUP that is well flavored but not highly nutritious, egg balls are very satisfactory. In addition to supplying nutrition, these balls are extremely appetizing, and so they greatly improve a course that is often unattractive. Careful attention given to the ingredients and the directions in the accompanying recipe will produce good results.
- 3 yolks of hard-cooked eggs
- 1/2 tsp. melted butter
- Salt and pepper
- 1 uncooked yolk
Mash the cooked yolks, and to them add the butter, salt, and pepper, and enough of the uncooked yolk to make the mixture of a consistency to handle easily. Shape into tiny balls. Roll in the white of egg and then in flour and sauté in butter. Serve in the individual dishes of SOUP.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)