|
Classic
Cook Books
< last page | next page >
page 122
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.
< last page | next page >
Classic
Cook Books
|
