Uova Alla Fiorentina Eggs Recipe

Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds.



Boil as many eggs as you require hard, then cut them in half and take

out the yolks and pound them in a mortar with equal quantities of butter

and curds, a tablespoonful of grated Parmesan, salt and pepper. Put this

in a saucepan and add the yolks of eight eggs and the white of one (this

is for twelve people), mix all well together and reduce a little. With

this mixture fill the hard whites of the eggs and spread the rest of the

sauce on the bottom of the dish, and on this place the whites. Then

in another saucepan mix half a gill of cream and an ounce of butter, a

dessert-spoonful of flour, salt, and pepper; let this boil 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.

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