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Scrambled Eggs

(Uova strapazzate) Break the eggs in a plate, assuring first that they are all fresh.

Melt in a saucepan a piece of butter about as big as an egg. When it is melted pour the egg and scramble them with a fork on a low fire. 2 When the eggs are cooked season moderately with salt and butter. Just when you take them away from the fire and before serving add a ta blespoonful of milk or liquid cream. Serve hot with a little grated cheese.

The scrambled eggs can be served with points of asparagus, truffles, mushrooms, etc. which are prepared just as if they were to go in an omelet.

PART II