Almond balls for soup

Yield: 1 servings

Measure Ingredient
1 each Egg, seperated
¼ cup Almonds, chopped
¼ teaspoon Lemon rind, grated
\N \N Salt

Beat egg yolk until light; add almonds, lemon rind and salt. Whip egg white until stiff. Fold into mixture. Drop from teaspoon into boiling fat and deep fry until brown. Drain on brown paper. Add to soup just before serving.

Source: The Great Hadassah Cookbook - Various Authors ISBN 0-517-493519 Formatted for Meal-Master: Grant Ames 09/95 Submitted By GRANT AMES On 09-05-95

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