Part 1 — No. 200. Uova al Tartufi (Eggs with Truffles)

Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons.

Beat up six eggs, pass them through a sieve, and put them into a saucepan with two ounces of butter and two tablespoonsful of cream. Put the saucepan in a bain-marie, and stir so that the eggs may not adhere. Sautez some slices of truffle in butter, cover them with Velute sauce (No. 2) and a glass of Marsala, and add them to the eggs. Serve very hot with fried and glazed croutons. Instead of truffles you can use asparagus tips, peas, or cooked ham.