EGG SOUP
Take 1 quart White Stock, 1 pint of Milk, 3 Yolks of Eggs, 1 oz. Sago, 1 Onion, Salt and Pepper as necessary. Boil the sago, stock, and onion together till the sago is clear; then take out the onion and season the soup with salt and pepper. Beat the yolks of the eggs in a basin, pour over the boiling milk, strain into the stock. Put over the fire and whisk till it comes to
boiling point, but do not let it boil, or it may curdle. Pour into a tureen, sprinkle with chopped parsley, and send some fried bread to table with it.
EGG BALLS FOR SOUP -1.
Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them smooth with the yolks of two raw eggs and a teaspoonful of salt; mix all well together; make it in balls, and drop them into the boiling soup a few minutes before taking it up. Used in green turtle soup.
EGG BALLS FOR SOUP -2.
3 yolks of hard-cooked eggs, 1/2 tsp. melted butter, Salt and pepper and 1 uncooked yolk.
Mash the cooked yolks, and to them add the butter, salt, and pepper, and enough of the uncooked yolk to make the mixture of a consistency to handle easily. Shape into tiny balls. Roll in the white of egg and then in flour and saute in butter. Serve in the individual dishes of soup.
EGG DUMPLINGS FOR SOUP.
To half a pint of
milk put two well-beaten eggs, and as much wheat flour as will make a smooth,
rather thick batter free from lumps; drop this batter, a tablespoonful at a
time, into boiling soup.