Tuesday, June 26, 2012

Puff Balls (TAC)

A piece of butter the size of an egg, stirred until soft; add three well beaten eggs, a pinch of salt, and half a teacup full of sour cream. Stir well together, then add enough flour to make a thick batter. Drop a spoonful of this into boiling water. Cook until the puffs rise to the surface. Dish them hot with melted butter turned over them. Nice accompaniment to a meat dinner as a side dish- similar to plain macaroni.

NOTE: A real, old fashioned China tea cup holds 6 Ounces if filled to the brim. That's 3/4 cup.. so whats half of that? 3 ounces or a rounded 1/3 cup? I bet they would taste good cooked in broth or soup.

No comments:

Post a Comment