Preparation info
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By Lizzie Black Kander

Published 1903

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  • 2 yolks, cooked
  • teaspoon salt
  • 1 raw egg yolk


Rub yolks through sieve, add seasoning and put together with raw yolk, just enough to shape into small balls. Roll in flour and fry in a little butter; and pour the hot broth over them, or drop them without frying, into boiling soup 5 minutes before serving.