Egg Balls

• 2 yolks, cooked
• ⅛ 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.