Title: Scrambled eggs a la mode santelli
 Categories: Starters, Cheese/eggs, Meats, Vegetables, 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