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Uova Al Tartufi Eggs With Truffles

(Omelettes And Other Egg Dishes) - (The Cook's Decameron: A Study In Taste)







Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons.



Beat up six eggs, pass them through 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.











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