tablespoonful of grated Parmesan. Add them to three beaten-up eggs and
make an omelette.

No. 208. Frittata con erbe (Omelette with Herbs)

Ingredients: Eggs, onions, sorrel, mint, parsley, asparagus, marjoram,
salt, pepper, butter.

Chop a little sorrel, a small bit of onion, mint, parsley, marjoram,
and fry in two ounces of butter, add some cut-up asparagus, salt, and
pepper. Then add three eggs beaten up and a little grated cheese, and
make your omelette.

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.
Mix well, so as to get it very smooth, pour it into a buttered mould
and serve either hot or cold. If cold, put whipped cream flavoured with
stick vanilla round the dish; if hot, a Zabajone (No. 222).

No. 212. Crema rappresa (Coffee Cream)

Ingredients: Coffee, cream, eggs, sugar, butter.

Bruise five ounces of freshly roasted Mocha coffee, and add it to
three-quarters of a pint of boiling cream; cover the saucepan, let it
simmer for twenty minutes, then pass through a bit of fine muslin. In
the meantime mix the yolks of ten eggs and two whole eggs with eight
ounces of castor sugar and a glass of cream; add the coffee cream to
this and pass the whole through a fine sieve into a buttered mould.
Steam in a bain-marie for rather more than an hour, but do not