200. Uova al Tartufi (Eggs with Truffles)
Ingredients: Eggs, butter, cream, truffles, Velute sauce,
croutons.
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
Velute sauce (No. 2) and a glass of Marsala, and add them to the
eggs. Serve very hot with fried and glazed croutons. Instead of
truffles you can use asparagus tips, peas, or cooked ham.
No. 201. Uova al Pomidoro (Eggs and Tomatoes)
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
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.
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