pickled pieces at the sieve and place it and
the trout in a baking-tin. Bake in the oven and serve with anchovy
sauce (No. 17).

178

EGGS WITH ONION SAUCE

(Uova trippate)

Prepare some hard boiled eggs, shell and cut into disks one third of an
inch thick.

Melt in a saucepan a piece of butter in which brown half an onion cut
into thin slices, to be removed from the butter when browned. Then add
to the butter two teaspoonfuls of flour, mix but don't allow to brown,
thin with a cup of hot broth, add salt and pepper and let simmer for ten
minutes. Put the sliced eggs in the sauce to warm them, stir a little,
but carefully to avoid breaking them, and do not boil again. Just before
serving add to the sauce a teaspoonful of cream and stir carefully.

179

EGGS WITH HAM

(Uova al prosciutto)

Place in a frying pan as many pieces of butter, large like a nut, as
there are eggs to be cooked. For each piece of butter put a little slice
of ham and place the frying pan on the fire. As soon as the butter is
melted break an egg on each slice of ham. Let cook for ten minutes on a
moderate fire.

180

EGGS WITH TOMATO SAUCE

(Uova al pomidoro)

Prepare some hard boiled eggs, cut them through the middle lengthwise,
place in good order upon a plate and pour some good tomato sauce, taking
care not to cover the upper part of the eggs, which must emerge from the
sauce.

Instead of the tomato, the eggs may be arranged with a =balsamella=
sauce (No. 54).

181

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.

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
tablespoonful 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

PASTRY, SWEETS, FROZEN DELICACIES, SYRUPS

182

PUDDING OF HAZELNUTS

(Budino di nocciuole)

Shell half a pound of hazelnuts in warm water and dry them well at the
sun or on the fire, then grind them very fine, together with sugar, of a
weight somewhat less than the nuts. Put one quart of milk on the fire,
and when it begins to b