Title: Scrambled Eggs a la Mode Santelli
Categories: Starter Cheese Meat Vegetable Hungarian
Yield: 6 Servings

4	oz	Salted back fat
9	oz	Debrecen sausage
4 1/2	oz	Parmesan; grated
9	oz	Green paprika
3		Tomatoes
10		Eggs
		Salt

Take some good firm back fat, cut it into cubes and fry till crisp. Put the crisp cubes and some of the fat rendered into a saucepan. When the fat is quite hot put slices of peeled Debrecen sausage (smoked), tomato and green paprika into the fat and bacon. The eggs should only be added when the paprika is done. Stir slowly and, when done, sprinkle with grated Parmesan cheese.

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4

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