Simple Italian Cookery

by Antonia Isola

EGGS WITH PIQUANTE SAUCE

Chop up fine one pickled pepper, one teaspoon of capers, one-half small pickled onion and one pickle, and some parsley. Dissolve in boiling water one tablespoon of butter, add the juice of one-half of lemon, a pinch of flour to give a little body, and the chopped pickles. If too sour add some sugar.

Hard boil four eggs, cut them in four, and pour over them the sauce.