Egg’s alia Contadina

Ingredients

• four ounces of butter
• six slices of bread
• very thickly covered with grated cheese
• one egg carefully on each slice
• season with pepper
• season with salt

Method

1. 1

   Melt butter in a dish, lay bread slices covered with cheese, break an egg on each, season, and bake in a slow oven until eggs are set.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 382. The excerpt below is the record exactly as published.

Egg’S alia Contadina. — Melt four ounces of butter in a fire-proof dish, and lay on that six slices of bread very thickly covered with grated cheese. Break one egg carefully on each slice, and season with pepper and salt. Put the dish in a very slow oven, and when the eggs are set serve as they are. ITALIAN MUSTARD 551 Italian Mustard. — (This will keep for months.) — Put into a small saucepan one tumbler of white wine, one small onion stuck with six cloves, and a little salt. Simmer over a very low fire for fifteen minutes, strain through a sieve, and stir in by degrees four ounces of mustard. Put it into a small earthen jar, cork it well, and tie vegetable parchment over. Italian Walnuts. — (To keep some weeks.)— Free twelve walnuts from shells and skins, and pound them in a mortar with one ounce of breadcrumbs soaked in vinegar and water, one shallot, one ounce of butter, and the juice of one lemon. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.