Yield: 8 Servings
Cream butter until light. Add egg yolks, slightly beaten, and continue creaming until thoroughly mixed. Gradually add flour with salt, cayenne and paprika. Fold in one stiffly beaten egg white and shape into small balls the size of a walnut. Drop into boiling salted water or stock appropriate to the soup served. Cover tightlyu and let simmer for 5 minutes. Serve at once.
Per serving: 160 Calories; 13g Fat (71% calories from fat); 2g Protein; 9g Carbohydrate; 84mg Cholesterol; 192mg Sodium NOTES : You may substitute freshly grated nutmeg for the paprika for a completely different taste that is equally delicious.
Recipe by: : The Soup Book byLouis P. DeGuoy Posted to MC-Recipe Digest V1 #1007 by Ruth59<Ruth59@...> on Jan 12, 1998