Egg Balls II
1 “hard-boiled” egg
⅛ teaspoon salt
Few grains cayenne
1 teaspoon heavy cream
¼ teaspoon finely chopped parsley
Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.