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Italian Egg Dishes


Hard boil four eggs, cut them in four pieces each, put them in a platter, and pour over them the following sauce:

Take one cup of cold water, and pour one-half of it in a bowl with one tablespoon of starch, stir well until starch is dissolved. 

Pour the other one-half onto one heaping tablespoon of powered sugar and boil for a few moments--until sugar is thoroughly dissolved. 

Allow it to cool, and then add the starch, and one cup of milk, a pinch of salt, a little grated lemon-rind, and two yolks of eggs. 

Mix all thoroughly, then strain through a sieve, then put on the stove again, and over a moderate fire, stir it constantly, always in the same direction, until it has assumed the thickness you desire.