Let this simmer for
half an hour, so as to reduce it to a thick sauce. Then boil as
many eggs as you want hard; take out the yolks, but keep them
whole. Cut up the whites into slices, and add them to the above
sauce, pour the sauce into a dish, and on the top of it place the
whole yolks of egg, each on a crouton of bread.
No. 205. Frittata di funghi (Mushroom Omelette)
Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan,
marjoram, garlic.
Clean four or five mushrooms, cut them up, and put them into a
frying-pan with one and a half ounces of butter, a clove of garlic
with two cuts in it, and a little salt; fry them lightly till the
mushrooms are nearly cooked, and then take out the garlic. In the
meantime beat up separately the yolks and the whites of two or
three eggs, add a little crumb of bread soaked in water, a
tablespoonful of grated Parmesan, and two leaves of marjoram; go on
beating all up until the crumb of bread has become entirely
absorbed by the eggs, then pour this mixture into the frying-pan
with the mushrooms, mix all well together and make an omelette in
the usual way.
Pages:
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253