Egg Balls

• Yolks 2 hard boiled eggs.
• ⅛ teaspoon salt.
• Few grains cayenne.

Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and sauté in butter. Serve in Brown Soup Stock, Consommé, or Mock Turtle Soup.