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French Eggs

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p109v A fare un piatto d'voua alla Francese. (To make a plate of French-style eggs.)

Take a silver plate, or else a little tart pan, put in half a pound of butter, then have ten fresh eggs, and break them one by one into the vessel, and nimbly take them from the fire, and with a lid over them, and then put over sugar, and cinnamon, and table almonds, and this dish will be more honourable, and substantial than that of yolks alone.