3 yolks of hard-cooked eggs
1/2 tsp. melted butter
Salt and pepper
1 uncooked yolk
Mash the cooked yolks, and to them add the butter, salt, and pepper, and
enough of the uncooked yolk to make the mixture of a consistency to
handle easily. Shape into tiny balls. Roll in the white of egg and then
in flour and sauté in butter. Serve in the individual dishes of soup.
74. FORCEMEAT BALLS.--Another delicious form of accompaniment that
improves certain soups by adding nutrition is forcemeat balls. These
contain various nutritious ingredients combined into small balls, and
the balls are then either sautéd or fried in deep fat. They may be
placed in the soup tureen or in each person's soup.