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X Italian Egg and Cheese Dishes
eggs alla Milanese
Eggs "alla Milanese" (with hard-boiled eggs and cream of lemon sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Eggs "alla Milanese"
Four hard-boiled, cut in four pieces each

Cream of Lemon Sauce
One cup of cold water
One tablespoon of starch
One heaping tablespoon of powered sugar
One cup of milk
A pinch of salt
A little grated lemon-rind
Two yolks of eggs


Eggs "alla Milanese"

"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."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

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