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Egg Dishes

No. 200. Uova ai Tartufi (Eggs with Truffles) Ingredients: Eggs, butter, cream, truffles, Veluté sauce, croûtons.

Beat up six eggs, pass them through a sieve, and put them into a saucepan with two ounces of butter and two tablespoonsful of cream. Put the saucepan in a bain-marie, and stir so that the eggs may not adhere. Sautez some slices of truffle in butter, cover them with Veluté sauce (No. 2) and a glass of Marsala, and add them to the eggs. Serve very hot with fried and glazed croûtons.

Instead of truffles you can use asparagus tips, peas, or cooked ham.

Cut up three or four tomatoes, and put them into a stewpan with a piece of butter the size of a walnut and a clove of garlic with a cut in it. Put the lid on the stewpan and cook till quite soft, then take out the garlic, strain the tomatoes through a fine strainer into a bain-marie, beat up two eggs and add them to the tomatoes, and stir till quite thick, then put in two tablespoonsful of grated cheese, and serve on toast.