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X Italian Meat Dishes
Lamb Omelet #33
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Little pieces a loin of lamb
Salt and pepper
Four or five whole eggs, slightly beaten also seasoned moderately


"Cut in little pieces a loin of lamb, which is the part that lends itself best for this dish, and fry in lard: a little quantity of lard is sufficient, because the meat of the loins is rather fat. When half cooked season with salt and pepper and when fully cooked pour over four or five whole eggs slightly beaten also seasoned moderately with salt and pepper. Mix, taking care that the eggs do not harden."


This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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