Eggs "Alla Romana"
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Beat four eggs, whites and yolks together.
- Add one tablespoon of milk or cream, salt and pepper, one tablespoon of grated Parmesan cheese, and a little chopped-up parsley.
- With this make three or four omelettes about the thickness of a ten-cent piece.
- As the omelettes are finished lay them on a napkin to cool;
- then cut them transversely into strips about one-quarter of an inch wide.
- Then put the strips into a saucepan with some heated butter.
- Heat them through thoroughly and serve with grated cheese and the following meat sauce poured over them: