Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

("Sparrows' Tongues" and -Pork in Egg Sauce)

----------------SOURCE: THE COMPLETE BOOK OF---------------------
By Jack Denton Scott; -browned.
-Bantam paperback- no ISBN; In a large warm bowl beat
1968 ea (8th printing- 1973) -together the eggs, cayenne
2 ea Eggs -pepper, cheese and
3 T Butter, in all Lemon rind with a whisk
1 T Olive oil -until well blended and
1/2 lb Lean pork, ground -creamy. Stir in pork
1/4 lb Lean salt pork, cubed Fingers and salt pork with
Light pinch of cayenne -their oil and butter. Cook
-pepper -lingue di passeri al
1/4 lb Parmesan cheese, grated Dente. Fork directly from
Rind of 1/2 lemon, grated -the boiling pot, draining
1 lb Lingue di passeri -water from each
Take eggs from refrigerator Forkful back into the pot,
-to remove chill. Heat 1 -into the bowl with the
-tablespoon of the -eggs and pork. Hot pasta
Butter and the oil in a Should set eggs. Melt
-saucepan. Make little -remaining butter, and pour
-fingers of the ground pork, -hot over the pasta in the
About half the size of your Egg bowl. Toss all quickly
-little finger, and saute -and serve immediately in
-with the diced salt -hot soup bowls.
Pork, turning often until Serves 4 to 6.

Submitted By SALLIE KREBS On 03-11-95

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