Recipes > Eggs > Eggs la Italienne

Eggs la Italienne


  • 5 eggs
  • 1 cup of milk
  • 1/2 cup of boiled spaghetti, chopped
  • 1 tablespoonful of butter
  • 1/2 cup of fresh mushrooms, sliced
  • 1 teaspoonful of chopped parsley
  • 1 scant teaspoonful of salt
  • white pepper


Melt the butter in the blazer and saut in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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