No. 209. Frittata Montata (Omelette Souffle)
Ingredients: Eggs, Parmesan, pepper, parsley.
Beat up the whites of three eggs to a froth and the yolks
separately with a tablespoonful of grated Parmesan, chopped
parsley, and a little pepper. Then mix them and make a light
omelette.
No. 210. Frittata di Prosciutto (Ham Omelette)
Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.
Beat up three eggs and add to them two tablespoonsful of clotted
cream, one tablespoonful of chopped ham, one of grated Parmesan,
chopped mint and a little pepper, and make the omelette in the
usual way.
Sweets and Cakes
No. 211. Bodino of Semolina
Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas,
rum, butter, cream, or Zabajone (No. 222).
Boil one and a half pints of milk with four ounces of castor sugar,
and gradually add five ounces of semolina, boil for a quarter of an
hour more and stir continually with a wooden spoon, then take the
saucepan off the fire, and when it is cooled a little, add the
yolks of six and the whites of two eggs well beaten up, a little
grated lemon peel, three-quarters of an ounce of sultanas and two
small glasses of rum.
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