Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 2 eggs (yolks)
  • 2 tablespoons milk
  • Few grains salt


Beat eggs slightly, add milk and salt, pour into a small buttered cup and place in pan of hot water and let cook until firm. Cool, remove from cup and cut into fancy shapes or squares. Pour the hot broth over them and serve.