Egg Balls For Soup

Pound in a mortar one teaspoonful of ham or tongue; add the yolk of a hard-boiled 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.

Egg Balls For Turtle Soup

Put the yolks of three hard-boiled eggs into a basin, break them up and mix them with the yolk of a raw egg. Form the paste into small balls, plunge them into a saucepan of boiling water and let them remain for two minutes to get hard. They are then ready for use.

Poached Eggs For Soup

Put into a saucepan of boiling salted water half a wineglassful of vinegar, keeping it on the side of the fire to boil gently. Break some eggs separately into a cup, pour them gently into the boiling water, cover over the pan and let them remain for three minutes. A few only should be put in at a time. When done take them out with a perforated slice, and plunge them into cold water. Remove, pare them round-shaped and either put them into a tureen with the soup or serve separately on a dish.