4 eggs, cooked
1 egg, raw
¹⁄₂ teaspoon salt
1 teaspoon butter
¹⁄₈ teaspoon pepper
Put the eggs into enough cold water to more than cover them (at least
one quart for every four eggs), bring this to a boil and put it into a
cooker for twenty minutes. Drop the eggs into cold water, take off the
shells and when they are cold carefully remove the whites, leaving the
yolks whole. These may be dropped into soup as they are, or they may be
mashed, mixed with the butter and salt and enough egg yolk, or egg white
or whole egg, beaten, to moisten them, so that they may be moulded into
balls about the size of a hard-cooked yolk. Roll these in flour and
sauté them in butter.