No. 202. Uova ripiene (Canapes of Egg)
Ingredients: Eggs, butter, salt, pepper, nutmeg, cheese, parsley,
mushrooms, Bechamel and Espagnole sauce, stock.
Boil as many eggs as you want hard, and cut them in half
lengthwise; take out the yolks and mix them with some fresh butter,
salt, pepper, very little nutmeg, grated cheese, a little chopped
parsley, and cooked mushrooms also chopped. Then mix two
tablespoonsful of good Bechamel sauce (No. 3) with the raw yolk of
one or two eggs and add it to the rest. Put all in a saucepan with
an ounce of butter and good stock, then fill up the white halves
with the mixture, giving them a good shape; heat them in a bain-
marie, and serve with a very good clear Espagnole sauce (No. 1).
No. 203. Uova alla Fiorentina (Eggs)
Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper,
curds.
Boil as many eggs as you require hard, then cut them in half and
take out the yolks and pound them in a mortar with equal quantities
of butter and curds, a tablespoonful of grated Parmesan, salt and
pepper.
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