Beat the yolks in a basin, stir in the consommé or water. Add a little salt. Strain through a hair sieve into a shallow mould. Steam it until well set. Let it become quite cold. Put out on a wet cloth. Cut in squares or fancy shapes. Part of the custard may be coloured green with spinach colouring.
Force-meat Balls
1 cup of meat of any kind
1 tea-spoon finely chopped parsley
1 salt-spoon thyme
1 tea-spoon lemon juice
1 yolk of egg (raw)
1 table-spoon flour
1 ” butter
Chop the meat very fine, season it highly, and add the lemon juice, thyme and parsley. Moisten with the yolk of egg. Roll into small balls. Flour them well. Melt the butter in a shallow pan. When it is brown add the balls. Fry until brown.
Green Colouring
Pound some spinach in a mortar and put it through a hair sieve. Put the juice in a sauce-pan and boil it until it curdles. Put through a very fine sieve. Bottle.
Potato Balls
(For Potato or Clear Soups)
2 potatoes
1 oz. butter
1 table-spoon thick cream
1 egg
Boil the potatoes. Rub them through a sieve. Put them in a sauce-pan with the butter and cream. Season. Stir over a good fire until of a stiff consistency. Remove from the fire and put in a basin. Add the yolk of an egg and the beaten white. Form into small balls. Drop into boiling water. Boil two or three minutes.