Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 30

 4 hard-cooked eggs 1 raw egg yolk salt and cayenne 1 white of egg flour or sifted cracker crumbs

Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. Shape into balls the size of a walnut, dip in slightly beaten white of egg, dip in flour or cracker crumbs, and fry in deep fat. Drain and serve with soup.