gh 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.

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. Put this
in a saucepan and add the yolks of eight eggs and the white of one (this
is for twelve people), mix all well together and reduce a little. With
this mixture fill the hard whites of the eggs and spread the rest of the
sauce on the bottom of the dish, and on this place the whites. Then
in another saucepan mix half a gill of cream and an ounce of butter, a
dessert-spoonful of flour, salt, and pepper; let this b