SC - Meatballs

[LrdRas]

In a message dated 1/25/98 7:15:38 PM Eastern Standard Time,
charlesn at sunrise.srl.rmit.edu.au writes:

<< The Anglo Norman Culinary collections, ed Hieatt and Jones, include a 
 'soteltie' of sorts, of 'oranges' - actually meatballs made of pork mince 
 and eggs, boiled, then grilled and rolled in egg yolk and saffron to make 
 them golden, then dusted in sugar.  >>

This sounds similar to an illusion food I made several years ago and have
unfortunately lost. :-(

I made meatballs from forecemeat (beef, IIIRC) and made them somewhat pointy
on one end. I then boiled and browned them; let them cool. Then I rolled them
in saunders powder. Dipped them in beaten egg white and rerolled them in
sesame seeds. The addition of a fresh mint leaf on top and VOILA! a
Strawberry. (At least until you bit into it. :-)

Ras
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