EGGS AND GARLIC
This is better adapted for an Italian than an English palate. Take half a dozen heads of garlic and fry them in a little butter in order to remove the rankness of flavor. Take them out and pound them in a mortar with rather more than a tablespoonful of oil; heat this on the fire in a stew-pan, after adding some pepper and salt. Beat up an egg, and stir this in with the oil and garlic till the mixture gets thick. Arrange some slices of hard-boiled eggs--four eggs would be sufficient--pour this mixture in the center, and serve.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
