Page:Maria Gentile (1919).djvu/127



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).

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.