EGGS WITH PEAS
Take one and one−half cups of green peas, and cook
them with one and one−half tablespoons of good butter,
and a pinch of salt. Take four hard−boiled eggs, cut
them in two lengthwise, and put them on a platter; pour
over them the peas as a sauce.
EGGS "ALLA MILANESE"
Hard boil four eggs, cut them in four pieces each,
put them in a platter, and pour over them the following
CREAM OF LEMON SAUCE
Take one cup of cold water, and pour one−half of it
in a bowl with one tablespoon of starch, stir well until
starch is dissolved. Pour the other one−half onto
one heaping tablespoon of powered sugar and boil for a few
moments−−until sugar is thoroughly dissolved. Allow
it to cool, and then add the starch, and one cup of milk,
a pinch of salt, a little grated lemon−rind, and two
yolks of eggs. Mix all thoroughly, then strain through a
sieve, then put on the stove again, and over a
moderate fire, stir it constantly, always in the same direction,
until it has assumed the thickness you desire.
EGGS "ALLA SCIARMANTE"
Hard boil four eggs; cut into several pieces. Then
prepare the following:
Boil down to a syrup one heaping tablespoon of
sugar, rind of one−quarter of lemon, one scant cup of water,
and a little piece of cinnamon. Then remove the
lemon−rind and the cinnamon, and add one cup of milk or
cream. When heated through, take off of fire, and
add the yolks of four eggs, beating well together. Then pour
the sauce over the hard−boiled eggs in a shallow
baking−dish, put it in a very moderate oven, and bake.
Before serving squeeze on a little lemon juice and
garnish with squares of fried bread.
EGGS WITH PIQUANTE SAUCE
Chop up fine one pickled pepper, one teaspoon of
capers, one−half small pickled onion and one pickle, and
some parsley. Dissolve in boiling water one
tablespoon of butter, add the juice of one−half of lemon, a pinch
of flour to give a little body, and the chopped
pickles. If too sour add some sugar.
Hard boil four eggs, cut them in four, and pour over
them the sauce.
EGGS "ALLA MONACHILE"
Hard boil four eggs, divide them in half, and pour
over them the following sauce: Put two tablespoons of
vinegar into a saucepan and one tablespoon of sugar
(brown or white), fifteen almonds chopped up fine, and a
small piece of candied citron. Let it boil for a
little while, then add a pinch of cinnamon, cloves, pepper, and
salt, and if too acid add a little water.
Before taking off the stove add a little flour to
give body to the sauce. Pour over the eggs and serve.
EGGS "ALLA FIORENTINA"
Hard boil four eggs. Let them cool in a bowl of cold
water. Peel them and divide them in half. Take the yolks
and mix with them one heaping tablespoon of butter,
one tablespoon of Parmesan cheese grated, and a little
salt and pepper. Put this mixture into a saucepan
with the yolks of two raw eggs, and one−half of the white of
one egg. Stir well until the mixture becomes thick.
Then fill the hard−boiled whites of the eggs with the
stuffing; if any stuffing remains over, spread it on
the platter under the eggs. Then put one−half cup of milk in
a saucepan with one−half tablespoon of butter and
one−half tablespoon of flour, salt, and pepper. Boil for a
few moments, stirring well, then pour over the eggs,
sprinkle well with grated Parmesan cheese, and put in the
oven and brown.
Butter a baking−dish and put in the bottom of it
slices of stale bread (brown bread is better than white) which
have been dipped in milk. Then put in a layer of
very thin slices of Gruyere cheese. Take two eggs, beat them
up to a froth, add salt and pepper, pour them into a
baking−dish on top of the bread and cheese, then put it in
the oven until it is browned on top. Serve hot.
EGGS "ALLA PIACENTINA"
Take the whites of four eggs, and beat until stiff.
Then add the yolks and one rounded tablespoon of melted
butter, and a little salt and pepper. Take a small
baking−dish, butter it well, and put in the bottom a layer or
two of very thin slices of cheese, Parmesan or
Gruyere. Put into the oven for a few moments until thoroughly
heated, then pour on the whites of eggs mixed with
the other ingredients, put back in the oven, and serve when
the eggs are a golden brown.
EGGS "ALLA BENEDETTINA"
Roast two small peppers, take off their skins,
remove the seeds, and cut into strips. Take two tomatoes (not
too ripe), boil them, remove the skins and seeds,
and cut into thin strips also. Then wash two anchovies,
remove the bones, and cut also into strips. Take a
small baking−dish, put in the strips of peppers and tomatoes
and the anchovies. Add two tablespoons of good
olive−oil and put on the top of the stove until the ingredients
boil. Then break into the dish four eggs, taking
care to keep the yolks whole. Add salt and pepper, and put the
dish into the oven until the eggs are cooked.
EGGS "ALLA ROMANA"
Beat four eggs, whites and yolks together. Add one
tablespoon of milk or cream, salt and pepper, one
tablespoon of grated Parmesan cheese, and a little
chopped−up parsley. With this make three or four omelettes
about the thickness of a ten−cent piece. As the
omelettes are finished lay them on a napkin to cool; then cut
them transversely into strips about one−quarter of
an inch wide. Then put the strips into a saucepan with some
heated butter. Heat them through thoroughly and
serve with grated cheese and the following meat sauce
poured over them:
Chop up some ham fat with a little onion, celery,
carrot, and parsley. Add a small piece of beef and cook until
beef is well colored. Then add one and one−half
tablespoons of red wine (or white), cook until wine is
absorbed, then add one tablespoon of tomato paste
diluted with water, or four fresh tomatoes, and boil fifteen