EGG, FORCEMEAT OF, OR EGG BALLS
Take three hard-boiled yolks of eggs, powder them, mix in a raw yolk, add a little pepper and salt, a small quantity of grated nutmeg, about a saltspoonful of finely chopped parsley, chopped up with a pinch of savory herbs, or a pinch of dust from bottled savory herbs, sifted from them, may be added instead. Roll these into balls not bigger than a very small marble, flour them, and throw them into boiling water till they are set.
In many parts of the Continent, hard-boiled yolks of eggs, served whole, are used as egg balls. A much cheaper way of making egg balls is as follows:
Beat up one egg, add a teaspoonful of chopped blanched parsley, some pepper and salt, and a very little grated nutmeg. Sift a bottle of ordinary mixed savory herbs in a sieve, and take about half a saltspoonful of the dust and mix this with the egg, This will be found really better than using the herbs themselves. Now make some very fine bread-crumbs from stale bread, and mix this with the beaten-up egg till you make a sort of soft paste or dough; roll this into balls the size of a marble, flour them, and throw them into boiling water. The balls must be small or they will split in boiling.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
