Photo: Joseph Gonzalez
Ingredients
- 4 poached yolks of eggs to a paste
- 1 raw egg
Directions
1
Rub 4 poached yolks of eggs to a paste. Beat with salt and the white of 1 raw egg. Form into balls ¾ to 1 in. in diameter. Roll in browned flour No. 1, bake just before serving. May beat white of egg first.
2
The raw yolk is sometimes used in place of the white. The balls may be boiled for 5 m. in the soup, instead of being baked.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg