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ALMOND BALLS

(Passover Dishes) - (The International Jewish Cook Book)







One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.
Add almonds to egg, pinch of salt, little grated rind of lemon. Beat
white of egg stiff, then mix all together. Drop a little from end of
teaspoon into boiling fat. Put in soup just before serving.











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