The Boston cooking-school cook book

by Fannie Merritt Farmer

Egg Balls I

Yolks 2 “hard-boiled” eggs

⅛ teaspoon salt

Few grains cayenne

½ teaspoon melted butter

Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and sauté in butter. Serve in Brown Soup Stock, Consommé, or Mock Turtle Soup.