Egg Balls
Few drops onion juice. 1 teaspoon thick cream. 1/4 teaspoon finely chopped. parsley.
PROCESS: Mash yolk, rub through a sieve, add finely chopped. white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consommé. Remove with skimmer. Serve at once.