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Egg Balls for Soup

Pound in a mortar one teaspoonful of ham or tongue; add the yolk of a hardboiled egg, a little boiled and finely-minced parsley and a seasoning of grated nutmeg and cayenne. When well-mixed, add the yolk of a raw egg and form the mass into small balls; plunge these into a saucepan of boiling milk, poach for two or three minutes, add them to the hot soup for which they are made, and serve.