1/2 pint milk
4 ounces butter
1/2 teaspoonful cinnamon
7 hard-boiled eggs

Put in a saucepan half a pint of milk or cream, four ounces of butter, half a teaspoonful of powdered cinnamon, and salt to taste.

Stir until thick and smooth.

Have ready seven hard-boiled eggs; cut four of them and the whites only of three into slices, and put in center of dish.

Cut the three remaining yolks in half, and garnish round dish.

Pour the sauce over.

The recipe in this entry was published in "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci (London: George Bell and Sons, 1905.). Photo: Mary Melfi.

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