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Forcemeat Balls for Turtle Soup

Cut off a very small portion of the vealy part of a turtle, mince it very fine and mix it up with a small quantity of boned anchovy and boiled celery, the yolks of one or two hard-boiled eggs and two tablespoonfuls of sifted breadcrumbs, with mace, cayenne pepper and salt to taste, a small quantity of warmed butter and well-beaten egg. Form the paste into balls, plunge them into a fryingpan of boiling butter or fat, fry them to a good color and they are then ready for use. They should be added hot to the soup.