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EGGS (a l'Italienne)

Break seven or eight eggs into a saucepan, with a bit of butter in it. Add the juice of a lemon, a glass of white wine, enough pounded sugar to make them decidedly sweet, a pinch of salt, and any approved flavouring, such as orange-flower water or curacoa. Then proceed exactly as with scrambled eggs (see EGGS, SCRAMBLED). When they are set without being hard, pile them on a hot dish, dust them well with sugar, and candy it a little either under a salamander or with a red-hot fire shovel.