Thread: Egg Balls

Cheri <[email protected]> wrote:
: I've been trying some new recipes from a really old cookbook (new to me
: anyway) and I liked this a lot.

: 2 hard boiled eggs
: 1 raw egg
: 4 TBS of crumbs (from whatever source you like) I used a slice of flax bread
: that I crumbed in the Cuisinart.
: 1/2 tsp salt
: dash of cayenne
: a little grated nutmeg (optional)
: a few drops of lemon juice.

: Mince the hard boiled eggs very fine (I used a fine plane grater) mix well,
: add the seasoning and 2 TBS of the crumbs. Stir all together with enough of
: the beaten raw egg to bind. Form into balls about 3/4 inch in diameter. Roll
: these in the leftover raw egg, and then roll into the other 2TBS of crumbs
: to coat. Let sit uncovered in fridge for 15 or so minutes. Drop into boiling
: stock ( I used a can of chicken stock with some chopped up green beans in
: it) and cook until firm, about 5 minutes. They were tasty and filling.

I foudn a great way to finly shop egg back in the days of the hochmesse
adn wooden bowl for chopped liver. I could never get the eggs chopped
finely enough to not "show" as bits of white or yello inthe chopped liver.
I took a small strainer(not the REALLY fin coffee one) and pushed the eggs
through twice and it worked beautifully.

I still have the hochmesser, but no longer have than wooden chopping
bowl, the mainstay of theold fashioned kitchen-chopped liver, chopped
herring, gefilte fish all were laboriously chopped in those wooden bolws.

Wendy

x-no-archive: yes

On 1/6/2012 8:24 PM, Cheri wrote:
> I've been trying some new recipes from a really old cookbook (new to me
> anyway) and I liked this a lot.
>
> 2 hard boiled eggs
> 1 raw egg
> 4 TBS of crumbs (from whatever source you like) I used a slice of flax
> bread that I crumbed in the Cuisinart.
> 1/2 tsp salt
> dash of cayenne
> a little grated nutmeg (optional)
> a few drops of lemon juice.
>
> Mince the hard boiled eggs very fine (I used a fine plane grater) mix
> well, add the seasoning and 2 TBS of the crumbs. Stir all together with
> enough of the beaten raw egg to bind. Form into balls about 3/4 inch in
> diameter. Roll these in the leftover raw egg, and then roll into the
> other 2TBS of crumbs to coat. Let sit uncovered in fridge for 15 or so
> minutes. Drop into boiling stock ( I used a can of chicken stock with
> some chopped up green beans in it) and cook until firm, about 5 minutes.
> They were tasty and filling.
>
>
>
>

You know, I have never, ever heard of anthing remotely like that. It
almost sounds like a way to stretch even the most humble protein in
times of scarcity... is it a regional cookbook? From what era, and what
area?

Sounds really interesting.

Susan

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> On 1/6/2012 8:24 PM, Cheri wrote:
>> I've been trying some new recipes from a really old cookbook (new to me
>> anyway) and I liked this a lot.
>>
>> 2 hard boiled eggs
>> 1 raw egg
>> 4 TBS of crumbs (from whatever source you like) I used a slice of flax
>> bread that I crumbed in the Cuisinart.
>> 1/2 tsp salt
>> dash of cayenne
>> a little grated nutmeg (optional)
>> a few drops of lemon juice.
>>
>> Mince the hard boiled eggs very fine (I used a fine plane grater) mix
>> well, add the seasoning and 2 TBS of the crumbs. Stir all together with
>> enough of the beaten raw egg to bind. Form into balls about 3/4 inch in
>> diameter. Roll these in the leftover raw egg, and then roll into the
>> other 2TBS of crumbs to coat. Let sit uncovered in fridge for 15 or so
>> minutes. Drop into boiling stock ( I used a can of chicken stock with
>> some chopped up green beans in it) and cook until firm, about 5 minutes.
>> They were tasty and filling.
>>
>>
>>
>>
>
> You know, I have never, ever heard of anthing remotely like that. It
> almost sounds like a way to stretch even the most humble protein in times
> of scarcity... is it a regional cookbook? From what era, and what area?
>
> Sounds really interesting.
>
> Susan


It's a book by Beatriz-Maria Prada, and it does mention stretching meals to
make enough for everybody to have something. This recipe is from 1904, and
recipes from all over and even from the 1800's. I'm doing the pressed
chicken next (or chicken in jelly) by using chicken parts covered in a small
amount of water that you cook, bone the meat and then reduce the stock to
almost nothing. Remove fat and refrigerate til it gels. It's like a meat
aspic I'm sure. :-)

Cheri

x-no-archive: yes

On 1/6/2012 9:35 PM, Cheri wrote:

> It's a book by Beatriz-Maria Prada, and it does mention stretching meals
> to make enough for everybody to have something. This recipe is from
> 1904, and recipes from all over and even from the 1800's. I'm doing the
> pressed chicken next (or chicken in jelly) by using chicken parts
> covered in a small amount of water that you cook, bone the meat and then
> reduce the stock to almost nothing. Remove fat and refrigerate til it
> gels. It's like a meat aspic I'm sure. :-)

Really interesting; the two sound like means to maximize the protein
density of humble foods... increase nutrition at the lowest possible
cost. By cooking stock down to jelly, you're concentrating the proteins
from collagen to surround the meat, too.

Susan