Egg balls made from hard-boiled egg yolks and butter, rolled into balls and coated in finely chopped truffle, served with clear soups. From Erken's Stor kokebok (1949), p. 86.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 86 (falt i det fri)
The dish appears among the soup accompaniments in the 1949 edition, as an elegant garnish for clear soups.
Work into a paste
Take the yolks out of the hard-boiled eggs. Work them together with the butter and a little salt.
Roll into balls
Roll the mixture into small round balls and coat them in the finely chopped truffle.
Serve
Pile the egg balls in a pyramid on a dish. Serve with clear soups.
Quantities are unchanged. The text uses only the egg yolks; the order has been turned into clear steps.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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