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.
Egg Custard
Yolks 2 eggs
Few grains salt
2 tablespoons milk