oil for a minute,
and then glaze over the eggs in the dish with it, and on the top of
each egg put a little bit of butter, and over all a powdering of grated
cheese. Put this in the oven, pass the salamander over the top, and when
the cheese is coloured serve at once.

No. 204. Uova in fili (Egg Canapes)

Ingredients: Eggs, butter, mushrooms, onions, flour, white wine, fish or
meat stock, salt, pepper, croutons of bread.

Put into a saucepan two ounces of butter, three large fresh mushrooms
cut into slices, and an onion cut up, fry them slightly, and when the
onion begins to colour add a spoonful of flour, a quarter of a glass of
Chablis, salt and pepper, and occasionally add a spoonful of either fish
or meat stock. Let this simmer for half an hour, so as to reduce it to
a thick sauce. Then boil as many eggs as you want hard; take out the
yolks, but keep them whole. Cut up the whites into slices, and add them
to the above sauce, pour the sauce into a dish, and on the top of it
place the whole yolks of egg, each on a crouton of bread.

No. 205. Frittata di funghi (Mushroom Omelette)

Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan, marjoram,
garlic.

Clean four or five mushrooms, cut them up, and put them into a
frying-pan with one and a half ounces of butter, a clove of garlic with
two cuts in it, and a little salt; fry them lightly till the mushrooms
are nearly cooked, and then take out the garlic. In the meantime beat up
separately the yolks and the whites of two or three eggs, add a little
crumb of bread soaked in water, a tablespoonful of grated Parmesan, and
two leaves of marjoram; go on beating all up until the crumb of bread
has become entirely absorbed by the eggs, then pour this mixture into
the frying-pan with the mushrooms, mix all well together and make an
omelette in the usual way.

No. 206. Frittata con Pomidoro (Tomato Omelette)

Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.

Peel two tomatoes and take out the seeds; then mix them with an ounce of
butter, chopped marjoram, parsley, and a tiny pinch of spice. Add three
eggs beaten up (the yolks and whites separately), and make an omelette.

No. 207. Frittata con Asparagi (Asparagus Omelette)

Ingredients: Eggs, asparagus, butter, ham, herbs, cheese.

Blanch a dozen heads of asparagus and cook them slightly, then cut them
up and mix with two ounces of butter, bits of cut-up ham, herbs, and a