Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Bolitas de Leche-Custard balls for soup)




Source of Recipe


Unknown


Recipe Introduction


These bolitas are served in a broth as soup with scallions, chopped parsley and a little marjoram. Broth can be beef or lamb. (or any broth you want)


List of Ingredients




2 C milk
1/2 C flour,+ more flour
2 egg yolks
pinch of thyme
pinch salt
1/4 pound butter


Recipe



Warm the milk until it just begins to show bubbles. Remove from heat. Gradually add the warm milk to the flour, stirring to a smooth paste. Then add the slightly beaten egg yolks, and seasoning. Return pan to stove. Cook slowly, stirring constantly, until mixture thickens. remove from heat and make into balls. Roll in flour. Chill.
When your broth is ready, melt the butter and fry the bolitas to a golden brown. Drop into soup bowls and add broth. Serves 4.