Butter Balls
Serves: 8-10
  • 24 hamburger buns (at least a day old)
  • 1 cup melted butter
  • 1 cup [4 or 5] large eggs
  • 1 tablespoon allspice
  • ¼ cup cream
  • Salt and pepper to taste
  1. Crumb buns. Add melted butter, beaten eggs, allspice, and other seasoning.
  2. Work and knead until very smooth.
  3. Add cream and knead again.
  4. Form into balls about mothball size or a little larger.
  5. Cook in chicken broth with rice or noodles. Add butterballs last, after noodles or rice have cooked.
  6. Cook until the balls come to the top of broth. Do not boil rapidly, better to simmer them.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2015/04/butter-balls-mid-century-recipe-guest-test-sunday/