Eggs a l'Italienne

Ingredients

• Break seven or eight eggs
• with a bit of butter in it
• a glass of white wine
• enough pounded sugar to make them decidedly sweet
• a pinch of salt
• any approved flavoring, as orange-flower water or curagoa

Method

1. 1

   Break seven or eight eggs into a saucepan, with a bit of butter in it.

2. 2

   Add the juice of a lemon, a glass of white wine, enough pounded sugar to make them decidedly sweet, a pinch of salt, and any approved flavoring, as orange-flower water or curagoa.

3. 3

   Then proceed exactly as with scrambled eggs.

4. 4

   When they are set without being hard, pile them on a hot dish, dust them well with sugar, and candy it a little either under a salamander or with a red-hot fire-shovel.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 114. The excerpt below is the record exactly as published.

Eggs a l’ltalienne. — Break seven or eight eggs into a saucepan, with a bit of butter in it. Add the juice of a lemon, a glass of white wine, enough pounded sugar to make them de- cidedly sweet, a pinch of salt, and any approved flavoring, as orange- flower water or curagoa

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