The Cooks Decameron: Omelettes And Other Egg Dishes
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
Cut up three or four tomatoes, and put them into a stewpan with a piece of butter the size of a walnut and a clove of garlic with a cut in it. Put the lid on the stewpan and cook till quite soft, then take out the garlic, strain the tomatoes through a fine strainer into a bain-marie, beat up two eggs and add them to the tomatoes, and stir till quite thick, then put in two tablespoonsful of grated cheese, and serve on toast.
Recipe from the "The Cook's Decameron" book (Free Electronic Text).
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