SOME EGG RECIPES. 121 
cut in slices, then in fancy shapes, and serve in 
clear soup. : 
This is also known as Savory Custard and 
Royale Paste. 
Egg balls— Make a paste of four yolks of 
hard-boiled eggs, season and moisten with raw 
egg. Shape in balls the size of a marble, boil 
or fry, and serve in soups. 
Whole hard-boiled yolks are also served in 
soups. 
OMELETS. 
“Tve heard about a pleasant land 
Where omelets grow on trees.” 
Tom Hoop. 
From the days when Sarah, Duchess of Marl- 
borough, had to prepare the omelets to suit her 
husband’s taste, to the time an American senator 
finds pleasure in his skill in the preparation of 
this dish, the omelet has been considered difficult 
of preparation. 
