Egg Balls
Mrs. Charles Waring – Charleston Receipts
(Video above doubles the recipe)
4 eggs
1/8 pound butter
Salt and red pepper
Worcestershire sauce
Celery seed
Bread crumbs
Cream hard boiled eggs with butter. Season to taste with red pepper, Worcestershire sauce and celery seed. Make into balls, put in ice box to set, then roll in rich bread crumbs that have been browned in oven. Equal parts of mashed fish and a few pinches of chopped parsley may be added to creamed eggs and rolled in bread crumbs. Makes 16-18 balls.
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