LITTLE EGGS FOR GARNISHING
This is a nice dish when you require a lot of white of eggs for other purposes, such as icing a wedding-cake, or making light vanilla or almond biscuits.
Take six hard-boiled yolks, powder them, flavor with a little pepper and salt, and mix in three raw yolks; mix this well together, and roll them into shapes like very small sausages, pointed at each end like a foreign cigar. Flour these on the outside, and throw them into boiling water. These can be used for garnishing purposes for the vast majority of vegetarian dishes. They can be flavored if wished with grated nutmeg, chopped parsley, and a few savory herbs.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
