Fobce-meat Balls

Ingredients

• ½ pound lean veal, dressed
• ½ pound udder (or ¾ pound veal and ¼ pound butter)
• 2-3 eschalots, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 cup bread crumbs, moistened with milk
• 3 hard-boiled egg yolks
• 2 raw egg yolks
• salt, to taste
• pepper, to taste
• curry powder or cayenne, to taste

Directions

1. Chop the veal and udder (or veal and butter) and pound in a mortar until smooth.

2. In a saucepan, combine the chopped eschalots, parsley, and moistened bread crumbs; simmer until thick.

3. Pass the mixture through a sieve and let it cool.

4. Mix the cooled mixture with the meat and hard-boiled egg yolks.

5. Season with salt, pepper, and curry powder or cayenne.

6. Moisten the mixture with the raw egg yolks and form into balls the size of a large nutmeg.

7. Add the balls to the soup ten minutes before serving.